Texas Style Chili

• 3 1/2 pounds beef chuck blade steak
• 1/4 cup vegetable oil
• 2 cups onions chopped
• 3 medium green bell peppers diced
• 2 cans tomatoes 8 ounces each
• 4 each garlic cloves
• 2 ounces tomato paste
• 13 cup chili powder
• 1/4 cup sugar
• 2 tablespoons salt
• 2 teaspoons oregano
• 3/4 teaspoon black pepper
• 1/2 cup cheese for garnish

1. Cut steak into 1/2 inch cubes.
2. Brown meat in oil in Dutch oven, remove to bowl and set aside.
3. Reserve 1/2 cup onions- cover-set aside.
4. Add remaining onions, peppers, and garlic to drippings in pan over medium heat.
5. Cook 10 minutes stirring occasionally.
6. Add more oil if necessary.
7. Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions.
8. Heat to boiling.
9. Reduce heat to low, cover and simmer 1 1/2 hous or until meat is fork tender, stirring occasionally.
10. Spoon chili into large bowl sprinkle cheese on top for garnish.
11. Pass reserved onion to sprinkle over each serving.

beef chuck blade, vegetable oil, onions, green bell peppers, tomatoes, garlic, tomato, chili powder, sugar, salt, oregano, black pepper, cheese

Taken from recipeland.com/recipe/v/texas-style-chili-38024 (may not work)