Instructions: "My husband and I enjoy this chili often. I learned to make it in a high school home economics class. One thing I like is that it uses beef stew meat rather than the usual ground beef. And it sure lives up to its name!" Lori Pfeifer Heat oil in Dutch oven; brown beef on all sides. Drain well on paper towels. Cook onions and garlic in oil; return meat to pan. Add the tomatoes, tomato sauce, water, sugar, oregano, chili powder, salt and red pepper. Bring to a boil over high heat. Reduce heat; simmer 1 1/2 hours.

Add kidney beans and green and red pepper. Simmer, covered, until meat is tender.

Carlson.

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