Beef and Black Bean Chili

In a soup pot brown 2 lb. ground beef in 2T Olive oil over high heat. season meat with salt and pepper, then add 2T Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add 1 medium onion, finely chopped, 4-6 cloves garlic, left whole, 1 green pepper, chopped,1 jalapeno, chopped. Season vegetables and meat with 3 T chili powder, and 1Cumin. Cook together for about 5 minutes until vegetables are tender. Stir in 1 C beef broth, 1C fire roasted diced tomatoes( plus liquid), 1 small can tomato sauce, 1 1/2 C fresh salsa, 1 can black beans( rinsed) and 1c Mexican style red kidney beans( undrained). When the chili comes to a boil reduce heat to medium to thicken a bit. Before serving stir in 2T dried cilantro. Serve with shredded cheddar cheese and oyster crackers.