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Texas Style Chili

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      Title: TEXAS STYLE CHILI
 Categories: Meats, Main dish
      Yield: 12 Servings
 
  3 1/2 lb Beef chuck balde steak
    1/4 c  Salad oil
      2 c  Chopped onion
      3    Med green peppers-diced
      2    8oz. can tomatoes
      4    Garlic cloves
      1    2oz. can tom. paste
    1/3 c  Chili powder
    1/4 c  Sugar
      2 tb Salt
      2 ts Oregano
    3/4 ts Pepper
    1/2 c  Chesse for garnish
 
  Monteray jack cheese for garnish. Cut steak into 1/2" cubes. Brown
  meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2
  cup onions- cover-set aside. Add remaining onions, peppers, and
  garlic to drippings in pan over medium heat.   Cook 10 minutes
  stirring occasionally. Add more oil if necessary.
   Return meat to pan add tomatoe and their liquid and remaining
  ingredients, except cheese and onions. Heat to boiling. Reduce heat
  to low, cover and simmer 1 1/2 hous or until meat is fork tender,
  stirring occasionally. Spoon chili into large bowl sprinkle cheese on
  top for garnish. Pass reserved onion to sprinkle over each serving.
 
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