Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Vegetable oil |
| 2 pounds | Beef stew meat; cut into cub |
| 3 mediums | Onion; diced |
| 4 \N | Cloves garlic; minced |
| 28 ounces | Can tomatoes |
| 16 ounces | Can tomato sauce |
| 1 cup | Water |
| 3 tablespoons | Brown sugar |
| 1 teaspoon | Dried oregano |
| 3 tablespoons | Chili powder |
| 2 teaspoons | Salt |
| ¼ teaspoon | Dried crushed red pepper |
| 2 \N | 16 oz cans kidney beans; rin |
| 1 large | Green pepper; diced |
| 1 large | Sweet red pepper; diced |
"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.