Three-alarm chili

6 servings

Ingredients

QuantityIngredient
4tablespoonsVegetable oil
2poundsBeef stew meat; cut into cub
3mediumsOnion; diced
4Cloves garlic; minced
28ouncesCan tomatoes
16ouncesCan tomato sauce
1cupWater
3tablespoonsBrown sugar
1teaspoonDried oregano
3tablespoonsChili powder
2teaspoonsSalt
¼teaspoonDried crushed red pepper
216 oz cans kidney beans; rin
1largeGreen pepper; diced
1largeSweet red pepper; diced

Directions

"My husband and I enjoy this chili often. I learned to make it in a high school home economics class. One thing I like is that it uses beef stew meat rather than the usual ground beef. And it sure lives up to its name!" ~ Lori Pfeifer Heat oil in Dutch oven; brown beef on all sides. Drain well on paper towels. Cook onions and garlic in oil; return meat to pan. Add the tomatoes, tomato sauce, water, sugar, oregano, chili powder, salt and red pepper. Bring to a boil over high heat. Reduce heat; simmer 1½ hours. Add kidney beans and green and red pepper. Simmer, covered, until meat is tender.

From: "Prize-Winning Beef" Recipe booklet. Posted on Prodigy by Debbie Carlson.