INGREDIENTS

INSTRUCTIONS

Cut beef for stew into 1/2 inch cubes.  In 8 quart Dutch oven over high
heat, in hot salad oil, cook 1/3 of meat at a time, until brown. With
slotted spoon, remove meat cubes to boil as they brown; set aside.
Reserve 1/2 cup onions; cover and set aside.  Add green peppers, garlic,
and remaining onions to drippings in Dutch oven; over medium high heat,
cook 10 minutes, stirring occasionally.
Return meat to Dutch oven; add tomatoes with their liquid, tomato paste,
chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups
water; over high heat, heat to boiling. Reduce heat to low; cover and
simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl.  Pass reserved onion to sprinkle over each
servings.  Makes 12 servings.
About 505 cal, 37 g fat, 97 mg chol, 710 mg sod.
Source:  Good Housekeeping Magazine printed in September 1978 and March
1995.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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