Instructions: Cut beef for stew into 1/2 inch cubes. In 8 quart Dutch oven over high heat, in hot salad oil, cook 1/3 of meat at a time, until brown. With slotted spoon, remove meat cubes to boil as they brown; set aside.

Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium high heat, cook 10 minutes, stirring occasionally.

Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.

Spoon chili into large bowl. Pass reserved onion to sprinkle over each servings.

Makes 12 servings.

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