Ingredients
3-1/2 pounds beef chuck roast, cut into 1/2-inch cubes1/4 cup vegetable oil2 cups chopped onion3 medium green peppers, chopped5 garlic cloves, minced2 cans (28 ounces each) diced tomatoes, undrained2 cups water1 can (12 ounces) tomato paste1/3 cup chili powder1/4 cup sugar1 tablespoon salt2 teaspoons dried oregano3/4 teaspoon pepper1 can (15 ounces) pinto beans, rinsed and drained1/4 cup cornmealShredded cheddar cheese and additional chopped onion, optional
Preparation
In a Dutch oven or soup kettle, brown beef in oil; drain. Add the onion, green peppers and garlic; cook until tender.
Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add beans and cornmeal; simmer for 15 minutes, stirring frequently. Garnish with cheese and onion if desired.
