Name: Texas-Style Chili
Total time: PT-492454H15M34S
Yield: 6
Cuisine: Southern
Ingredients: 3-1/2 to 4 pounds chuck roast, trimmed of fat and cut into 1/2-inch cubes; 1/3 cup vegetable oil; 1 large onion, chopped; 3 medium green bell peppers, chopped; 5 garlic cloves, minced; 1 pound ripe tomatoes, peeled and chopped; 1 6-ounce can tomato paste; 1/3 cup chili powder; 1 tablespoon sugar; 2 teaspoons salt; 2 teaspoons oregano (preferably Mexican oregano); 2 teaspoons ground black pepper

Ingredients

3-1/2 to 4 pounds chuck roast, trimmed of fat and cut into 1/2-inch cubes
1/3 cup vegetable oil
1 large onion, chopped
3 medium green bell peppers, chopped
5 garlic cloves, minced
1 pound ripe tomatoes, peeled and chopped
1 6-ounce can tomato paste
1/3 cup chili powder
1 tablespoon sugar
2 teaspoons salt
2 teaspoons oregano (preferably Mexican oregano)
2 teaspoons ground black pepper

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Instructions

In a large Dutch oven or stock pot, brown the meat in the oil. Remove meat to a bowl and set aside.
Add the chopped onions, peppers and garlic to drippings in pot over medium heat. Cook for 10 minutes, stirring occasionally. Add more oil if necessary.
Return the meat to the pan and add the tomatoes with their liquid and the remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours or until meat is fork tender, stirring occasionally.
Makes 5 to 6 servings.

Notes

You can save yourself a lot of trouble by purchasing your chuck roast at a grocery store with a full-service meat counter. Ask the butcher to cube the roast for you.