3 1/2 pounds beef for stew
1/4 cup salad oil
2 medium-size onions, chopped
3 medium-size green peppers, diced
4 garlic cloves, crushed
Two 28-ounce cans tomatoes
One 12-ounce can tomato paste
1/3 cup chili powder
1/4 cup sugar
2 teaspoons salt
2 teaspoons dried oregano leaves
3/4 teaspoon cracked black pepper
1. Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cubes to bowl as they brown; set aside.
2. 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.
3. 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.
4. Spoon chili into large bowl. Pass reserved onion to sprinkle over each serving.