Not My Brother's Chili

This recipe is a tweaking of my brother's chili recipe. His is very good, but I made some changes to suit my tastes.

Chili - serves 12

London broil - about 3 lb. (buy it on sale and it's cheaper than ground beef)
oil for browning
2 medium onions, diced
2 fifteen-ounce cans diced tomatoes (I use one of fire-roasted and one with green chilies)
2 fifteen-ounce cans of pink beans with sauce (Goya is best)
chili powder
cumin

optional:
chopped bell pepper (red or green)
chiles in adobo sauce
tabasco

Have the butcher slice the London broil in half so that you have two pieces half as thick as the original. Cut the meat into half-inch chunks. The meat will be easier to dice if you put it in the freezer for 20 minutes before you dice it.
Heat the oil in a heavy-bottomed Dutch oven over medium heat. Cook the onion until transparent (if using the optional bell pepper, cook that as well). Remove from the pot. In SMALL batches, brown the beef. As each small batch is done, remove it from the pot and start the next batch.
When all the beef is browned, return the beef and cooked vegetables to the Dutch oven. Add the canned tomatoes and the beans (don't drain the beans). Add 2 to 3 tablespoons of chili powder and 1 to 2 teaspoons cumin. If using the optional chiles in adobo and tabasco, add them to taste. Cover and simmer over low heat for 1 hour. Adjust seasoning and serve.

All of the proportions are flexible. If you like more beans, add more. If you want more tomatoes, add another can.