In a 6 quart, heavy-bottom pot, lightly brown cubed top round steak, in a couple tablespoons of EVOO. While this is happening, chop or slice the vegetables shown and add them to the pot.
Add about a quart of water, 2-3T low sodium beef Better Than Bouillon and 3 bay leaves and 28oz. petite diced tomatoes and juice. Simmer on low heat for a half hour.
Add the chili beans and 'gravy' from each can. Drain and rinse black beans and add those now as well. I used 2 cans of black beans.
Simmer everything another half hour. Serve with crusty bread or corn muffins.
This will keep well, refrigerated, for about a week and I find it tastes best on day 2 or 3, after chilling and reheating. . .Lin
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