FIRESTARTER CHILI

2 pounds top round steak, trimmed

Vegetable cooking spray

1 cup chopped onion

½ cup chopped green pepper

½ cup chopped sweet red pepper

1 jalapeño pepper, seeded and chopped

2 cloves garlic, minced

1 (13 ¾ oz can) ready to serve beef broth

1 (10 oz can) tomatoes with green chilies

1 (8 oz can) tomato sauce

¼ cup light beer

2 tblsp chili powder

1 tblsp ground cumin

1 tblsp unsweetened cocoa

1 tblsp creamy peanut butter

1 tblsp soy sauce

1 tblsp hot sauce

1 tsp dried oregano

1 tsp Worcestershire sauce

½ tsp paprika

¼ tsp ground ginger

¼ tsp ground white pepper

⅛ tsp ground coriander

Cut steak into ½ inch cubes and set aside. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add steak, onion and next 4 ingredients, and cook until meat browns, stirring often. Stir in beef broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours, stirring occasionally.