Texas Chili

• 3 to 4 lb. flank steak, cut into 1/2-inch cubes
• 1/4 c. oil
• 2 large onions, chopped
• 2 green peppers, chopped
• 2 (8 oz.) cans chopped tomatoes
• 3 garlic cloves, chopped
• 2 c. water
• 1/4 c. ketchup
• 2 tsp. sugar
• 1 tsp. ground cumin
• 3 tsp. chili powder
• 1/2 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper

1. In a large Dutch oven (cast-iron is best) on medium-high heat, brown steak in oil quickly on both sides until well browned. Remove steak, turn stove to medium.
2. Add onions, green pepper and garlic.
3. Cook 2 minutes.
4. Add browned steak to onions and peppers. Add all spices.
5. Stir over medium heat for 1 minute.
6. Turn heat down to a simmer.
7. Cover and simmer 4 hours.
8. After done, top each bowl of chili with shredded Monterey Jack cheese.

flank steak, oil, onions, green peppers, tomatoes, garlic, water, ketchup, sugar, ground cumin, chili powder, oregano, black pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716083 (may not work)