Instructions: Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches. Return beef and accumulated juices to Dutch oven.

Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours, until beef is tender. Serve with sour cream and green onions, if desired.

This recipe yields 6 servings.

Description: "Thanks to canned tomatoes and salsa (which provides some of the heat), this delicious twist on chili couldnt be easier. If possible, ask the butcher to cube the beef for you to cut prep time."

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