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High Steaks Chili

1/2 pound boneless beef top round steak
1 15-1/2-ounce can kidney beans
Nonstick cooking spray
1 cup chopped onions (2 medium)
2 cloves garlic, minced
2 14-ounce cans low-sodium tomatoes, cut up
1 8-ounce can low-sodium tomato sauce
2 stalks celery, bais-sliced 1/2 inch thick
2 tablespoons canned chopped green chilies
1 tablespoon chili powder
1 teaspoon brown sugar
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
Plain non-fat yogurt or non-fat dairy sour cream (optional)

Partially freeze beef. Trim off any fat. Thinly slice across the grain into bite-size pieces. Set aside.

Drain kidney beans. Rinse under cold running water. Drain off any water. Set the beans aside.

Coat a large saucepan with cooking spray. Add the sliced beef, onions and garlic. Cook and stir over medium-high heat until meat is browned.

Stir in drained kidney beans, undrained tomatoes, tomato sauce, celery, chopped green chilies, chili powder, brown sugar, oregano and cumin. Bring to boiling. Reduce heat. Simmer, covered, for about 30 to 40 minutes or until tender. Serve with non-fat yogurt or sour cream. Makes 4 servings.