Title: Three Alarm Chili
Categories: Chili Ethnic Meat
Yield: 6 Servings

4	tb	Vegetable oil
2	lb	Beef stew meat; cut into cub
3	md	Onion; diced
4		Cloves garlic; minced
28	oz	Can tomatoes
16	oz	Can tomato sauce
1	c	Water
3	tb	Brown sugar
1	ts	Dried oregano
3	tb	Chili powder
2	ts	Salt
1/4	ts	Dried crushed red pepper
2		16 oz cans kidney beans; rin
1	lg	Green pepper; diced
1	lg	Sweet red pepper; diced

"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.

From: "Prize-Winning Beef" Recipe booklet. Posted on Prodigy by Debbie Carlson.

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