Slow-Cooked Chile con Carne

1 medium onion, chopped
2 garlic cloves, minced
1 pound sirloin, cut into cubes
2½ cups diced plum tomato (about 6)
1 chopped chili powder
2 tsp. cumin
1 tsp. dried oregano
1 15oz. can pinto beans, rinsed and drained
1 15oz. can black beans, rinsed and drained
1 14oz.can beef broth
1/4 tsp. salt

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is
browned, stirring occasionally. Combine beef mixture, tomato, and next 6
ingredients in an electric slow cooker. Cover and cook on HIGH for 3½ hours
or until beef is tender. Uncover; cook 30 minutes or until slightly
thickened. Stir in salt.

4 servings