Texas Red and a Long Neck

Good ole Texas chili with beans!! This is a recipe on many Texas souvenir oven mits and pot holders. I think it's rather tasty and easy. It's very good with cornbread. Long neck means a beer to go with the chili.

• Ready In: 1 hr 5 mins
• Serves: 10-12

Ingredients

• 2  tablespoons  vegetable oil
• 2  lbs stewing beef, cubed
• 1  cup  chopped onion
• 1  green bell pepper, seeded and chopped
• 1  clove garlic, minced
• 1 (12 ounce) can tomato paste
• 2 1⁄2 cups water
• 2  pickled jalapeno peppers, rinsed seeded and chopped
• 1 1⁄2 tablespoons chili powder
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon cumin
• 1 (15 1/2ounce) can pinto beans, drained

Directions

1. Brown stewing beef in large skillet until done, I like to use an iron skillet.
2. Add chopped onions, green pepper, garlic and cook until tender.
3. Stir in tomato paste and water.
4. Stir in jalepeno peppers, spices and beans.
5. Simmer for 45 minutes on low heat, stirring occasionally.