Texas Chili

• 2 cloves garlic, chopped
• 1/2 c. finely chopped celery
• 2 (26 oz.) cans whole tomatoes
• 3 lb. beef stew meat, cut into small cubes
• 1/8 tsp. cayenne pepper
• 1 Tbsp. sugar
• 1 bay leaf
• 1 c. finely chopped onion
• 1/2 c. finely chopped green pepper
• 2 (16 oz.) cans tomato sauce
• 1 tsp. salt
• 1/3 c. chili powder
• 1/2 tsp. oregano (optional)
• 2 Tbsp. oil

1. Prepare in a Dutch oven.
2. Saute vegetables in 1 tablespoon oil until onion is clear.
3. Remove from pan.
4. Add remaining oil and brown beef, one-half at a time.
5. Return all vegetables to the pan. Add the spices and tomatoes and sauce.
6. Bring to a boil.
7. Lower heat and simmer 2 1/2 to 3 hours or until meat is tender and tomatoes have boiled apart.
8. Serve topped with chopped raw onions, grated Monterey Jack cheese and a small dab of sour cream on each bowl.
9. Serves about 12.

garlic, celery, tomatoes, beef stew meat, cayenne pepper, sugar, bay leaf, onion, green pepper, tomato sauce, salt, chili powder, oregano, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771874 (may not work)