Survival Chili

• 2 Tbsp. salad oil
• 2 1/2 lb. boneless lean beef chuck, cut in 1/2-inch cubes
• 1 (12 oz.) can beer
• 1 1/2 c. water
• 1 (8 oz.) can whole tomatoes, crushed
• 1 (8 oz.) can tomato sauce
• 1 (4 oz.) can mild green chiles, chopped (undrained)
• 1/2 c. chopped green pepper
• 1/4 c. instant minced onion
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1/3 tsp. oregano leaves, crushed
• 1/2 tsp. instant minced garlic
• 1/2 tsp. paprika
• 1/2 tsp. cilantro
• 1/2 tsp. ground black pepper
• 1/16 tsp. ground red pepper
• 4 tsp. chili powder

1. In a large pot, heat oil until hot.
2. Add half of the meat; brown well on all sides.
3. Remove with slotted spoon.
4. Add remaining meat and brown.
5. Return all meat to pot.
6. Add remaining ingredients and bring to a boil.
7. Reduce heat and simmer, covered, stirring occasionally and adding more water if needed, for 3 hours.
8. Makes about 7 cups.

salad oil, boneless lean beef chuck, beer, water, tomatoes, tomato sauce, green chiles, green pepper, onion, ground cumin, salt, oregano, garlic, paprika, cilantro, ground black pepper, ground red pepper, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383091 (may not work)