Instructions: Shredded Monterey Jack cheese and sliced green onions for garnish

Pat beef dry with paper towels. In 8-quart Dutch oven, heat oil over medium-high heat. Add beef, one-third at a time; cook until browned. Transfer beef to bowl as it browns.

Add bell peppers, onions and garlic to drippings in Dutch oven; cook over medium-high heat, stirring occasionally, about 10 minutes.

Return beef to Dutch oven; stir in tomatoes with their juice, tomato paste, chili powder, sugar, salt, oregano and black pepper, breaking up tomatoes with back of spoon.

Stir in water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, 1 1/2 hours, or until beef is tender.

To serve, spoon into bowls and garnish with shredded Monterey Jack cheese and sliced green onions.

Makes 12 servings.

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