Instructions

1. On chopping board, cut up steak into 1/2-inch pieces.
2. In large heat-proof casserole dish, pour 2 tablespoons of extra-virgin olive oil in pan and heat.
3. Add sirloin steak and saute for 3 minutes, continuously stirring.
4. Add chopped onion, garlic, jalapeno and cumin seed.  Continue cooking until onions are translucent.
5. Add Aleppo pepper, sun-dried tomato chili powder, smoky paprika,  salt and pepper.
6. Stir and continue cooking for 1 minute.  
7. Add sun-dried tomatoes, crushed tomatoes and beef broth.
8. Place on low heat and bring to slow boil.
9. Lower heat to simmer, cover with lid and cook for 1 hour.
10. Add beans and continue to simmer for 10—15 minutes.
11. Garnish chili with sliced scallions and serve.