2	lbs. beef sirloin or round tip roast, cut into ½-inch cubes
1/2	tsp. Pepper
3	cups chopped onion
64	ounces canned chopped tomatoes with juice
3	cloves garlic, minced
48	ounces canned pinto beans, drained
2	Tbsp. vegetable oil
14	ounce bottled roasted red bell peppers, drained, rinsed and chopped
2	Tbsp. chili powder
2	cans beef broth
2	Tbsp. ground cumin
1/4	cup molasses
1/4	tsp. ground cloves
2	tsp. cider vinegar, to taste
1	tsp. salt
1	Tbsp. Tabasco