Title: Texas-style chile
 Categories: Chili, Gh
      Yield: 12 Servings
 
           -MARY WILSON  BWVB02B
  3 1/2 lb Beef for stew
    1/4 c  Salad oil
      2 md Onions; chopped
      3 md Green peppers;; diced
      4    Garlic cloves; crushed
      2 cn Tomatoes (28 oz ea)
      1 cn Tomato paste (12 oz)
    1/3 c  Chili powder
    1/4 c  Sugar
      2 ts Salt
      2 ts Dried oregano leaves
    3/4 ts Cracked black pepper
 
    Cut beef for stew into 1/2 inch cubes.  In 8 quart Dutch oven over
  high heat, in hot salad oil, cook 1/3 of meat at a time, until brown.
  With slotted spoon, remove meat cubes to boil as they brown; set
  aside.
    Reserve 1/2 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 1 1/2 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.