Texas Style Chili
3 1/2 pound(s)beef for stew
1/4 cup(s) salad oil
2 medium onions, chopped
3 medium green peppers, diced
4 clove(s) garlic, crushed
2 can(s)(28-ounce) tomatoes
1 can(s) (12-ounce) tomato paste
1/3 cup(s) chili powder
1/4 cup(s) sugar
2 teaspoon(s) salt
2 teaspoon(s) dried oregano leaves
3/4 teaspoon(s) cracked black pepper
Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cubes to bowl as they brown; set aside.
Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium-high heat, cook 10 minutes, stirring occasionally.
Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder,
sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl. Pass reserved onion to sprinkle over each serving.
Source: Good Housekeeping