1 lb. beef chuck, cut in 1/2-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp. oil
1 (28 oz.) can whole tomatoes, chopped, undrained
1 (4 oz.) can chopped green chilies, undrained
1 (8 oz.) can tomato sauce
2 tbsp. chili powder
1 tsp. cumin
1/8 tsp. ground red pepper
1 (12 oz.) can Mexican-style chili beans, undrained

In a Dutch oven, brown meat with onion and garlic in oil till tender; add the remaining ingredients, except beans. Bring to a boil; reduce heat. Cover; simmer 1 hour or till meat is tender, stirring occasionally. Add beans; simmer for 10 to 15 minutes. Serve with shredded cheddar and dairy sour cream.

Submitted by: Karen LaValley