Recipe - Texas-Style Chile

MARY WILSON BWVB02B
3 One half pound Beef for stew
One fourth cup Salad oil
2 md Onions; chopped
3 md Green peppers;; minced
4 Garlic cloves; crushed
2 cn Tomatoes (28 ounce ea)
1 cn Tomato paste (12 oz)
1/3 cup Chili powder
One fourth cup Sugar
2 teaspoon Salt
2 teaspoon Dried oregano leaves
Three fourths teaspoon Cracked black pepper

Cut beef for stew into One half inch cubes. In 8 quart Dutch oven over high
heat, in hot salad oil, cook 1/3 of meat at a time, until brown. With
slotted spoon, remove meat cubes to boil as they brown; set aside.
Reserve One half 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 One half hours or until meat is forktender, stirring occasionally.
Spoon chili into large bowl. Pass reserved onion to sprinkle over each
servings. Makes 12 servings.
About 505 cal, 37 g fat, 97 mg chol, 710 mg sod.
Source: Good Housekeeping Magazine printed in September 1978 and March
1995.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini