Texas-style chile

12 servings

Ingredients

Quantity Ingredient
-MARY WILSON BWVB02B
3½ pounds Beef for stew
¼ cup Salad oil
2 mediums Onions; chopped
3 mediums Green peppers;; diced
4 Garlic cloves; crushed
2 cans Tomatoes (28 oz ea)
1 can Tomato paste (12 oz)
⅓ cup Chili powder
¼ cup Sugar
2 teaspoons Salt
2 teaspoons Dried oregano leaves
¾ teaspoon Cracked black pepper

Directions

Cut beef for stew into ½ inch cubes. In 8 quart Dutch oven over high heat, in hot salad oil, cook ⅓ of meat at a time, until brown.

With slotted spoon, remove meat cubes to boil as they brown; set aside.

Reserve ½ cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium high heat, cook 10 minutes, stirring occasionally.

Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1½ hours or until meat is fork-tender, stirring occasionally.

Spoon chili into large bowl. Pass reserved onion to sprinkle over each servings. Makes 12 servings.

About 505 cal, 37 g fat, 97 mg chol, 710 mg sod.

Source: Good Housekeeping Magazine printed in September 1978 and March 1995.

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