Recipe: Texas-Style Chili for Bonnie

Texas-Style Chili

3 1/2 pounds chuck roast, diced
1/4 cup oil
1 1/2 cups onions, chopped
3 green bell peppers, diced
16 ounces whole tomatoes
4 garlic cloves, crushed
2 fluid ounces tomato paste
1/3 cup chili powder
1/4 cup sugar
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon pepper
1/2 cup cheddar cheese, grated
1/2 cup onion, grated

In a kettle, brown diced chuck roast in oil; remove and set aside. Stir in chopped onion, diced green bell peppers, whole tomatoes, crushed garlic cloves, tomato paste, chili powder, sugar, salt, oregano, and pepper. Cover and cook over medium heat for 10 minutes, stirring occasionally. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours, or until the meat is tender. Stir occasionally. Serve with grated cheddar cheese and grated onion.
Makes 12 servings.