Texas Style Chili

• 3 1/2 lb. beef for stew
• 1/4 c. salad oil
• 2 medium onions, chopped
• 3 medium green peppers, diced
• 4 garlic cloves, crushed
• 2 (28 oz.) cans tomatoes
• 1 (12 oz.) can tomato paste
• 1/3 c. chili powder
• 1/4 c. sugar
• 2 tsp. salt
• 2 tsp. oregano
• 3/4 tsp. pepper

1. Cut beef for stew into 1/2-inch cubes.
2. In 8-quart Dutch oven, heat oil, cooking 1/3 of meat at a time.
3. Remove meat; set aside. Reserve 1/2 cup onion.
4. Add green peppers and onions to drippings. Cook 10 minutes.
5. Return meat, add tomatoes and their liquid, tomato paste, chili powder, sugar, salt, oregano, pepper and 2 cups water.
6. Heat to boiling.
7. Reduce to low heat.
8. Cover, simmer 1 1/2 hours.
9. When meat is tender, the chili is done.
10. Pass reserved onions around to guests to sprinkle over the chili.

beef, salad oil, onions, green peppers, garlic, tomatoes, tomato paste, chili powder, sugar, salt, oregano, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822898 (may not work)