Favorite Chili

• 3-1/2 pounds beef chuck roast, cut into 1/2-inch cubes
• 1/4 cup vegetable oil
• 2 cups chopped onion
• 3 medium green peppers, chopped
• 5 garlic cloves, minced
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 cups water
• 1 can (12 ounces) tomato paste
• 1/3 cup chili powder
• 1/4 cup sugar
• 1 tablespoon salt
• 2 teaspoons dried oregano
• 3/4 teaspoon pepper
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1/4 cup cornmeal
• Shredded cheddar cheese and additional chopped onion, optional

1. In a Dutch oven or soup kettle, brown beef in oil; drain. Add the onion, green peppers and garlic; cook until tender.
2. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add beans and cornmeal; simmer for 15 minutes, stirring frequently. Garnish with cheese and onion if desired.

beef chuck roast, vegetable oil, onion, green peppers, garlic, tomatoes, water, tomato paste, chili powder, sugar, salt, oregano, pepper, pinto beans, cornmeal, cheddar cheese

Taken from www.tasteofhome.com/recipes/favorite-chili/ (may not work)