Cherylís Chili
1/2 pound lean sirloin
1/2 pound lean ground round
1 quart (32 ounces) canned cut up tomatoes
1 10-ounce can diced tomatoes with green chilies
¾ cup diced sweet bell pepper
¾ cup diced sweet onion
1 quart (32 ounces) canned chili beans, kidney beans or pinto beans
2 tablespoons chili powder
1 small clove garlic, minced
1 whole bay leaf (or 1 teaspoon crushed)

Cut the sirloin into very thin strips, then chop.  Brown with the ground round in large skillet.  Drain thoroughly.  Place in large cast iron or other heavy Dutch oven with remaining ingredients, stirring to blend.  Cover and bring to boil, reduce heat and simmer at least 1 hour, stirring occasionally to prevent sticking.  Serve with shredded sharp cheddar cheese and crackers.

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