Quick Chili

1 1/2 lbs (750 g) round or sirloin steak
1 to 2 tbsp butter or olive oil
4 onions, chopped
6 large crushed garlic cloves
2 tbsp chili powder
1 tsp each of cinnamon and dried leaf oregano
1/2 tsp each of salt and pepper
1/4 tsp cloves or allspice
28 oz can diced tomatoes
7 oz can tomato sauce
10 oz can beef broth, plus 1/2 cup water
6 sweet bell peppers, preferably red, green and yellow
1 bunch fresh coriander or parsley
2 (19oz) cans red kidney beans, drained

• Cut steak into 1/2 in cubes.  Melt butter in a large wide saucepan set over medium high heat.  Add meat and stir often until browned.  Add onions, garlic and seasonings.  Stir frequently until onions have softened, about 5 min.  Stir in tomatoes, sauce, broth and water.  Bring to a boil, reduce heat to low and simmer until beef is tender, about 20 to 30 min.  Stir often.  Meanwhile, coarsely chop peppers and coriander.  When beef is tender, stir into chili along with beans.  Taste and add salt if you wish.   Continue cooking, uncovered, until peppers are cooked as you like, about 10 to 15 min.  Chili can be covered and refrigerated for up to 3 days or frozen.