4 tbsp. vegetable oil
2 lbs. stewing beef, cut into 1/2 inch cubes
3 medium onions, diced
4 cloves garlic, minced
1 (28 oz.) can whole tomatoes
1 (16 oz.) can tomato sauce
1 c. water
3 tbsp. brown sugar
1 tsp. oregano
3 tbsp. chili powder
2 tsp. salt
1/4 tsp. dried crushed red pepper (optional)
2 (16 oz. each) cans kidney beans, drained
1 lg. green pepper, diced
1 lg. sweet red pepper, diced

Heat oil in Dutch oven; brown beef on all sides, then remove and drain well on paper towels. Cook onions and garlic in oil; return meat to pan. Add the tomatoes, sauce, water, sugar, oregano, chili powder, salt and crushed red pepper. Bring to boil over high heat. Reduce heat; simmer 1 1/2 hours. Add remaining three ingredients. Simmer, covered, until meat is tender. Yield: 12 servings.