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2 pounds beef stew meat
1 tablespoon vegetable oil
2 pounds onions, chopped
2 green bell peppers, seeded and chopped
2 (14.5-ounce) cans diced tomatoes with green chiles
3 cups seeded and chopped tomatoes
4 dried whole red chili peppers, crushed
2 bay leaves
3 whole cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Preheat oven to 300°F.
In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes. Add onion and green bell pepper and sauté until tender, about 3 minutes. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well. Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving. Serve hot.
Makes 8 servings.
Recipe submitted from Lucas Chili Cookoff
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