Butch'S Chili

• 2 lb. ground chuck
• 1 lb. stew beef, small pieces
• 1 1/2 lb. onion, chopped fine
• 1 green bell pepper, chopped fine
• 1 red bell pepper, chopped fine
• yellow bell pepper
• 1 clove garlic, crushed and chopped
• 1 large can tomatoes and pepper (Mexican style)
• 3 tsp. paprika
• ground red cayenne pepper to taste
• 6 heaping Tbsp. chili powder
• 1 Tbsp. cumin
• 1 Tbsp. powdered Worcestershire sauce or 2 Tbsp. liquid
• 2 Tbsp. salt
• 1 tsp. black pepper
• 1 large can tomato sauce
• 1 can tomato paste
• 2 cans Mexican style hot chili beans
• 4 tsp. cooking oil
• 4 c. water

1. In a large pot brown ground chuck and stew meat until brown but not dry.
2. Remove meat from pot and drain.
3. After pouring grease off, add 4 teaspoons oil to large pot and heat on medium setting. Add chopped onion, peppers and garlic; simmer until onions are clear.
4. Add 2 cups water; bring to a simmering boil.
5. Add meat, salt, black pepper, paprika, cumin, Worcestershire sauce and chili powder.
6. (At this point you may have to add more water than listed.)
7. Keep plenty water in at this point and simmer about 1 hour.
8. Taste and add salt and red pepper to taste.
9. After the hour, add tomato sauce, tomatoes and beans.
10. Make sure you have enough water.

ground chuck, stew beef, onion, green bell pepper, red bell pepper, yellow bell pepper, clove garlic, tomatoes, paprika, ground red cayenne pepper, chili powder, cumin, powdered worcestershire sauce, salt, black pepper, tomato sauce, tomato paste, mexican style hot chili beans, cooking oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864154 (may not work)