Three-alarm chili

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.

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