Texas Style Chili

• 4 1/2 lb. stew meat
• 1/2 c. vegetable oil
• 1 1/2 c. chopped onions
• 1 c. chopped green bell pepper
• 1/2 c. chopped red bell pepper
• 3 cloves garlic, chopped
• 2 (16 oz.) cans tomatoes
• 1 (6 oz.) can tomato paste
• 8 tsp. beef bouillon granules
• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 2 tsp. oregano leaves
• 1 can chili hot beans
• 1 can red beans
• 1 can kidney beans
• shredded Monterey Jack cheese

1. Brown stew meat in vegetable oil; remove from skillet.
2. Saute onions, bell pepper and garlic until tender.
3. Combine all ingredients.
4. Cook in slow cooker 5 to 6 hours or on stove top (bring to a boil, reduce heat, cover and simmer 2 hours).
5. Garnish with cheese and serve with tortilla chips.

stew meat, vegetable oil, onions, green bell pepper, red bell pepper, garlic, tomatoes, tomato paste, beef bouillon granules, chili powder, ground cumin, oregano, chili hot beans, red beans, kidney beans, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293239 (may not work)