Recipe - Three-Alarm Chili

4 tablespoon Vegetable oil
2 pound Beef stew meat; cut into cub
3 md Onion; minced
4 Cloves garlic; minced
28 ounce Can tomatoes
16 ounce Can tomato sauce
1 cup Water
3 tablespoon Brown sugar
1 teaspoon Dried oregano
3 tablespoon Chili powder
2 teaspoon Salt
One fourth teaspoon Dried crushed red pepper
2 16 ounce cans kidney beans; rin
1 lg Green pepper; minced
1 lg Sweet red pepper; minced

"My husband and I enjoy this chili often. I learned to make it in a high
school home economics class. One thing I like is that it uses beef stew
meat rather than the usual ground beef. And it sure lives up to its name!"
~ Lori Pfeifer Heat oil in Dutch oven; brown beef on all sides. Drain well
on paper towels. Cook onions and garlic in oil; return meat to pan. Add the
tomatoes, tomato sauce, water, sugar, oregano, chili powder, salt and red
pepper. Bring to a boil over high heat. Reduce heat; simmer 1 One half hours.
Add kidney beans and green and red pepper. Simmer, covered, until meat is
tender.

From: "PrizeWinning Beef" Recipe booklet. Posted on Prodigy by Debbie
Carlson.

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