Recipe - Texas Style Chili

3 One half pound Beef chuck balde steak
One fourth cup Salad oil
2 cup Chopped onion
3 Med green peppers minced
2 8oz. can tomatoes
4 Garlic cloves
1 2oz. can tom. paste
1/3 cup Chili powder
One fourth cup Sugar
2 tablespoon Salt
2 teaspoon Oregano
Three fourths teaspoon Pepper
One half cup Chesse for garnish

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

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