Red Chile Steak with Beans - Rick Bayless

Ingredients

• 2 tablespoons olive oil, vegetable oil or bacon drippings (divided use)
• 2 10-ounce ribeye, New York steak (striploin) or tenderloin steaks (1 ¼ pounds total), trimmed of excess fat, cut into 1-inch cubes
• Salt
• 1 medium white onion, sliced ¼ inch thick
• 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
• 2 tablespoons ground ancho chile powder (available from national companies such as McCormick, Mexican groceries and internet sites)
• 1/2 tablespoon chipotle chile powder (or use ½ tablespoon more ancho powder)
• 1 1/2 cups beef broth, plus a little more if necessary
• 1 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 1/2 teaspoon dried oregano, preferably Mexican
• 1/4 teaspoon ground cumin
• 1 15-ounce 15-ounce can pinto or practically any kind of beans, drained OR 1 ¾ cups home-cooked pinto beans, drained
• 1/2 teaspoon sugar, if you think it needs it