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1 Tbsp. salad oil
2 medium onions, chopped
2 minced garlic cloves
3 lb. beef chuck, coarsely
2 Tbsp. chili powder
1/2 tsp. dried oregano
1 tsp. salt
1 (10 oz.) can El Paso
tomatoes and green chilies
1 (6 oz.) can tomato paste
1 (1 lb. 12 oz.) can tomatoes
3 cans kidney beans (16 oz.
each), drained

Heat oil in 8 quart pot. Lightly saute onions and
garlic. Add meat. Break up and stir until color changes. Add
remaining ingredients and stir. Cover and simmer 2 hours.
Check seasonings.

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