Texas Chili

3 pounds round steak, cut into 3/4-inch cubes
1 pound ground chuck
1 pound pinto beans
2 quarts tomatoes
1 pound yellow onions
3 sweet bell peppers
5 dried chile peppers
1/2 cup chili powder
Salt
Red pepper
1/4 cup Crisco
2 tablespoons Crisco
1/2 gallon water
1/4 cup granulated sugar

Soak pinto beans in 1/2 gallon water overnight in refrigerator.

In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring frequently.

In another skillet, brown ground chuck on low heat, stirring frequently for 10 minutes.

Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2 tablespoons Crisco and sauté for approximately 15 minutes, stirring frequently.

Mince chile peppers very fine.

In a large 8-quart or larger kettle, combine pinto beans, browned round steak, sautéed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile peppers and the 1/2 cup chili powder; cook covered on simmer for 2 hours.

Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add additional water sparingly, if necessary.

Taste and add more chili powder, salt, red pepper and sugar as desired. Simmer 1 hour (total cooking time is 7 hours).

Serving suggestion: Serve with Texas toast or oyster crackers and ice cold milk or iced tea.

Texas Chili

Serve the chili from the stove, with the condiments laid out next to it.

1/4 cup vegetable oil
1 green bell pepper, seeded and chopped
6 cups chopped onions
1 jalapeno pepper, seeded and chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 (4 pound) chuck roast, cut into 1/2-inch chunks
1/2 cup chili powder
1 (12 ounce) can Lone Star or Shiner Bock beer
1 teaspoon ground cumin
3 dashes Tabasco sauce
1 (7 ounce) can diced green chile peppers
1 (14 ounce) can tomatoes with juice
1 (15 ounce) can tomato sauce
1 cup water
Salt and freshly ground black pepper to taste

In a large Dutch oven over medium heat, heat the vegetable oil. Add the green pepper, onions, jalapeno, garlic and celery. Cook for 5 minutes.

Toss the chunks of chuck roast in the chili powder, and add them to the vegetable mixture; cook until the meat is brown on all sides, 5 minutes more.

Add beer, deglazing the pan by scraping all of the browned bits from the bottom. Add the cumin, Tabasco, green chiles, tomatoes, tomato sauce, water, and salt and pepper to taste. Cook uncovered for 2 hours. Add more water if the mixture becomes too thick. The stew should be soupy, but not watery. Adjust the seasonings, if desired, with additional salt and pepper.

Serve with chopped jalapenos; chopped flat-leaf parsley; chopped green onions; shredded Cheddar cheese; pinto beans; salsa or pico de gallo; saltines; sour cream; Tabasco sauce; tortilla chips.

Makes 12 servings

Per serving: calories: 403 (38% from protein, 17% from carbohydrate, 44% from fat); protein: 38.5 grams; total fat: 19.5 grams; saturated fat: 6 grams; cholesterol: 99 mg; sodium: 357 mg; carbohydrate: 16.6 grams; dietary fiber: 4.8 grams

Exchanges: 2 vegetable, 5 meat, 1 fat