Texas Style Chili
3-1/2 lbs of beef cubes (I usually buy more though)
½ cup – chopped onion
3 medium green peppers – chopped
4 cloves of garlic – chopped
2 – 28 oz. cans of crushed tomatoes (not in puree)
1 – 12 oz. can tomato paste
2 cups of water
1 small can of chili powder
¼ cup sugar
2 tablespoons – salt
2 teaspoons – oregano
¾ teaspoons – pepper
Monterey Jack Cheese
Cut meat into bite size pieces and brown in oil.
Remove meat, brown pepper, garlic and onion – about 10 minutes.
Add oil if necessary.
Return meat to pot, add tomatoes, liquids, etc.
Heat to boil.
Simmer 1-1/2 hours (but the longer is simmers the better it gets).
Serve with french bread, shredded cheese, sour cream and any other toppings you like.
Pairs Well With
This was passed down to me from my Mom and is so great on a cold day! Great for feeding a crowd too.