A rich and hearty, no-bean chili made with diced chuck roast.

Texas-Style Chili

3 1/2 pounds chuck roast, diced
1/4 cup vegetable oil
1 1/2 cups chopped onions
3 green bell peppers, diced
1 (16-ounce) can whole tomatoes
4 garlic cloves, crushed
2 tablespoons tomato paste
1/3 cup chili powder
1/4 cup granulated sugar
2 tablespoons salt
2 teaspoons dried oregano
3/4 teaspoon ground pepper
1/2 cup shredded cheddar cheese
1/2 cup minced onion

1. In a kettle, brown diced chuck roast in oil; remove and set aside. Stir in chopped onion, diced green bell peppers, whole tomatoes, crushed garlic cloves, tomato paste, chili powder, sugar, salt, oregano, and pepper. Cover and cook over medium heat for 10 minutes, stirring occasionally. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours, or until the meat is tender. Stir occasionally.
2. Serve with shredded cheddar cheese and minced onion.

Makes 12 servings.