South of the Border Chili
From: Julie aust
This is from a Family Circle special microwave magazine in 1987. Can't believe it is that old. I've altered a bit, so it's not the original recipe. I still make it.

1 1/2 pounds of boneless chuck, cut into 1/2 inch cubes
1 med onion, diced
1 med green pepper, diced
1 can Mexican corn
1 clove garlic, minced
2 cans (16 oz. each) kidney beans (or whatever you have)
1 (28 oz.) Redpack whole tomatoes, cut up (I just love Redpack)
1 can (6 oz) tomato paste
1/4 cup water
1 tbsp brown sugar
2 tsp brown sugar
2 tsp red wine vinegar
2 tbsp chili powder(original recipe says 2 tsp)
1 tsp salt
1/2 tsp leaf oregano, crumbled
1/4 tsp pepper

Combine beef cubes, onion, green, corn and garlic in 3-4 qt casserole. Drain kidney beans. Add to casserole with tomatoes, tomato paste, brown sugar, red wine vinegar, chili powder, salt, oregano, pepper and water, blending well. Cover with vented heavy-duty plastic wrap.

Microwave 10-15 minutes (this is with an 800 watt oven.
Microwave , uncovered, on Medium 60 minutes, or until meat is fork tender, stirring, 2-3 times during cooking time. Let stand, covered, 10 minutes before serving.