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Texas Style Chili

Yield: 12 Servings

3 1/2 lb beef chuck balde steak
1/4 c salad oil
2 c onion,Chopped
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 T salt
2 t oregano
3/4 t pepper

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 tomato and their liquid and remaining ingredients, except cheese and onions.
Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally.

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