Chris' Texas Style Chili Con Carne

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 1/2-4 lbs boneless beef roast
• 1/2 cup cooking oil
• 2 cups chopped onions, plus additional for garnish
• 3 medium green peppers, diced
• 4 garlic cloves, crushed
• 2 (28 ounce) cans tomatoes (i prefer crushed)
• 1 (12 ounce) can tomato paste
• 2 cups water or 2 cups beer or 2 cups wine or 2 cups coffee
• 1/3 cup chili powder
• 1/4 cup sugar or 1/8 cup brown sugar or 3/4 cup molasses
• 2 tablespoons salt
• 2 teaspoons oregano leaves
• 3/4 teaspoon cracked pepper
• shredded monterey jack cheese (to garnish)

Recipe

• 1 cut beef into 1/2 inch cubes.
• 2 in an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
• 3 with a slotted spoon, remove the meat to a bowl and set aside.
• 4 add the onions, green peppers, and garlic to the drippings in the dutch oven.
• 5 cook 10 minutes over medium heat stirring occasionally.
• 6 add more oil if necessary.
• 7 return the meat to the dutch oven.
• 8 add tomatoes (with liquid) and remaining ingredients except the cheese.
• 9 over high heat, heat to boiling.
• 10 reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
• 11 stir occasionally.
• 12 serve with cheese and additional raw onions.
• 13 note: preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.