2 pounds Sirloin Steak, Cut into bite-sized pieces
1 Onion, Diced
1 jalapeños Jalapeño, Minced
2 cloves Garlic, Minced
1 tablespoon Chili Powder
2 teaspoons Smoked Paprika
1 teaspoon Cumin
Salt and Pepper
14 ounces Diced Tomatoes, Fire roasted
8 ounces Tomato Sauce
1 cup Chicken Broth
Heat a large pot over medium heat. Add bacon and cook until crisp. Remove bacon to a paper-towel lined plate.
Leave one tablespoon of bacon fat in your pot and drain the rest if necessary. Add the sirloin bites and brown for about two minutes. Flip each piece and let the other side brown for another two minutes.
Add in onion and jalapeno; cook, stirring occasionally, until they have softened and the onion is translucent.
Add in garlic and cook another 30 seconds, until the garlic is fragrant.
Add in chili powder, smoked paprika, cumin, salt, and pepper.
Stir in fire-roasted diced tomatoes, tomato sauce, and chicken broth.
Bring to a boil, cover, and reduce to a simmer.
Let simmer for about an hour or until meat is tender.