Texas Style Chili Recipe

• 3 1/2 to 4 pound boneless beef chuck or possibly blade steak
• 1/4 c. salad oil
• 2 c. minced onion
• 3 med. green peppers, diced
• 4 cloves garlic, crushed
• 2 (28 ounce.) cans tomatoes
• 1 (12 ounce.) can tomato paste
• 2 c. water
• 1/3 c. chili pwdr (a small can will not do it)
• 1/4 c. sugar
• 2 tbsp. oregano
• 3/4 teaspoon cracked black pepper
• 1/2 c. shredded Monterey Jack cheese

1. Cut blade steak into 1/2 inch cubes, discarding fat.
2. In 8-qt Dutch oven over medium heat, heat salad oil and cook 1/3 of meat at a time till browned all over.
3. With slotted spoon, remove and set aside.
4. Reserve 1/2 c. onions.
5. Add in remaining onions, green pepper and garlic to drippings in Dutch oven and cook 10 min.
6. Stir occasionally, adding more oil, if necessary.
7. Return meat to Dutch oven; add in tomatoes and their liquid, and remaining ingredients except cheese and reserved onion.
8. Boil.
9. Reduce to low and cook 2 hrs or possibly more till meat is fork tender.
10. Serve over chili mac noodles, if you like, and garnish with cheese and onions.

beef chuck, salad oil, onion, green peppers, garlic, tomatoes, tomato paste, water, chili pwdr, sugar, oregano, cracked black pepper, shredded monterey jack cheese

Taken from cookeatshare.com/recipes/texas-style-chili-24019 (may not work)