1. Heat 1 Tbsp oil in stockpot over medium heat until hot. Brown beef in batches. Remove; sprinkle with salt. 2. Heat remaining 1 Tbsp oil in pot. Add onion and jalapeņo pepper; cook and stir 5 to 8 minutes or until tender. Add tomatoes and beef; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Serves 4.