2 Tbs Vegetable Oil
2 Lbs Stewing Beef, cubed
1 C. Chopped Onions
1 Green Bell Pepper, seeded and chopped
1 Clove Garlic, minced
1 12 oz. Can Tomato Paste
2 1/2 C. Water
2 Pickled Jalapeno Peppers, rinsed, seeded and chopped
1 1/2 Tbs Chili Powder
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1/2 tsp Dried Oregano
1/2 tsp Cumin
1 15 1/2 oz. Can Pinto Beans, drained (optional)
In a large heavy pan, heat oil, and brown beef cubes on all isdes. Add onions, bell pepper and garlic, and fry them with beef for about 5 minutes. Add all the remaining ingredients except beans, and simmer the chili for 1 1/2 hours or until the meat is tender. Add beans, and simmer 30 minutes longer. (optional)
*courtesy of Lone Star Brewing Co.
Beans are optional as every true Texan will tell you that there are NO beans in real chili.
Also forgot to mention that I like to eat mine with a tall, cold one and some mexican cornbread.