Texas Chili

• 3-1/2 pounds top round, cut into 1/2 inch cubes
• 5 tablespoons oil
• 2 cups chopped onions
• 1 28 ounce can diced tomatoes
• 1 6 ounce can tomato paste
• 1 26 ounce can red kidney beans
• 2 cups beef broth
• 4 cloves minced garlic
• 3 tablespoons chili powder
• 1-1/2 teaspoons oregano
• 3 teaspoons ground cumin (chili flavor)
• 1 teaspoon crushed red peppers (optional)
• 1 teaspoon salt
• 1 teaspoon sugar

Brown half of meat in 2 tablespoons oil in a large stockpot. Remove from pan and brown other half of meat in another 2 tablespoons of oil. Remove from pan and cook onion in another tablespoon of oil. Return meat to pot.

Add rest. Simmer till meat is tender - about 2 hours.

• source: Lady Byrd Johnson
• keywords: stew, beef, favorite
• ratings: Liz-?, Tom-9, Kyle-7, Skylar-4