TEXAS STYLE CHILI|
2 lb. beef chuck underblade
1 Tbsp. salad oil
1 c. chopped onion
1/4 c. diced green pepper
2 large garlic cloves, minced
2 (16 oz.) cans tomatoes
1/4 tsp. chili powder
1 1/2 tsp. salt
Cut steak into cubes. In a 5 quart Dutch oven over
medium-high heat, heat salad oil to hot. Cook steak in it
adding the other ingredients, stirring frequently for about 10
minutes. Allow to simmer for 1 1/2 hours or until fork tender.
Serves 6 to 8.
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