Lone Star Chili

• 1 lb. beef chuck, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 2 cloves minced garlic
• 2 Tbsp. vegetable oil
• 28 oz. can whole tomatoes (undrained), chopped
• 8 oz. tomato sauce
• 4 oz. can chopped green chilies (undrained)
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1/8 to 1/4 tsp. ground red pepper
• 15 1/2 oz. Mexican-style chili beans (undrained)

1. In Dutch oven, brown meat with onion and garlic in oil until tender.
2. Add remaining ingredients, except beans.
3. Bring to a boil.
4. Reduce heat, cover and simmer 1 hour or until meat is tender, stirring occasionally.
5. Add beans and continue to simmer 10 to 15 minutes.
6. Serve topped with Cheddar cheese and sour cream.
7. Enjoy!
8. Hot!

beef chuck, onion, garlic, vegetable oil, tomatoes, tomato sauce, green chilies, chili powder, cumin, ground red pepper, chili beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699404 (may not work)