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Texas Style Chili Recipe

by CookEatShare Cookbook

Ingredients

3 1/2 to 4 pound boneless beef chuck or possibly blade steak 1/4 c. salad oil 2 c. minced onion 3 med. green peppers, diced 4 cloves garlic, crushed 2 (28 ounce.) cans tomatoes 1 (12 ounce.) can tomato paste

2 c. water 1/3 c. chili pwdr (a small can will not do it) 1/4 c. sugar 2 tbsp. oregano 3/4 teaspoon cracked black pepper 1/2 c. shredded Monterey Jack cheese

Directions

1. Cut blade steak into 1/2 inch cubes, discarding fat. In 8-qt Dutch oven over medium heat, heat salad oil and cook 1/3 of meat at a time till browned all over. With slotted spoon, remove and set aside. Reserve 1/2 c. onions. Add in remaining onions, green pepper and garlic to drippings in Dutch oven and cook 10 min. Stir occasionally, adding more oil, if necessary.
2. Return meat to Dutch oven; add in tomatoes and their liquid, and remaining ingredients except cheese and reserved onion. Boil. Reduce to low and cook 2 hrs or possibly more till meat is fork tender. Serve over chili mac noodles, if you like, and garnish with cheese and onions.

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