4 tbsp Vegetable oil
2 lb Beef stew meat, cut into cub
3 medium Onion, diced
4 Cloves garlic, minced
28 oz Can tomatoes
16 oz Can tomato sauce
1 cup Water
3 tbsp Brown sugar
1 tsp Dried oregano
3 tbsp Chili powder
2 tsp Salt
1/4 tsp Dried crushed red pepper
2 16 oz cans kidney beans, rin
1 large Green pepper, diced
1 large Sweet red pepper, diced
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"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 1/2 hours. Add kidney beans and green and red pepper. Simmer, covered, until meat is tender.
From: "Prize-Winning Beef" Recipe booklet. Posted on Prodigy by Debbie Carlson.
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