Texas Style Chili

This hearty Southwest specialty originated in Texas, and has become
one of America's favorite dishes. It is excellent whether made with
cubes of beef or with ground meat; some chilies include beans and
vegetables as well. Try leftover chili spooned over a baked potato or
fluffy white rice.

Serves 12

3 1/2 Lb beef for stew, cut into 1/2 inch cubes
1/4 cup vegetable oil
3 green peppers, diced
2 medium onions, chopped
4 garlic cloves, minced
56 oz tomatoes
12 oz tomato paste
1/3 cup chili powder
1/4 cup sugar
2 tsp salt
2 tsp dried oregano
3/4 tsp cracked black pepper
Shredded Monterey Jack cheese and sliced green onions for garnish
Tortilla chips (optional)

Pat beef dry with paper towels In 8 quart Dutch oven, heat oil over medium
high
heat, Add beef, one-third at a time; cook until browned. Transfer beef to
bowl
as it browns. Add green peppers, onions, and garlic to drippings in
Dutch
oven Cook over medium high heat, stirring occasionally, 10 minutes
Return
beef to Dutch oven; stir in tomatoes with their juice, tomato paste, chili
powder, sugar, salt, oregano, and black pepper, breaking up tomatoes with
back
of spoon. Stir in 2 cups water Heat to boiling over high heat Reduce
heat
to low, cover and simmer, stirring occasionally, 1 1/2 hours, or until beef
is
tender. To serve, spoon into bowls and garnish, serve with tortilla
chips, if
you like.

View more recipes at http://www.gourmetfoodplaza.com

Glenn Spencer

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