1 (3 1/2 to 4 lb.) boneless beef chuck blade steak
1/4 c. salad oil
2 c. chopped onions
3 med. green peppers, diced
4 garlic cloves, crushed
2 (28 oz.) cans tomatoes
1 (12 oz.) can tomato paste
2 c. water
1/3 c. chili powder
1/4 c. sugar
2 tbsp. salt
2 tsp. oregano leaves
3/4 tsp. cracked pepper
1/2 c. shredded Monterey Jack cheese for garnish

About 2 hours before serving:

1. With sharp knife, cut chuck blade steak into 1/2 inch cubes.

2. In 8 quart Dutch oven over medium-high heat, in hot salad oil, cook 1/3 meat at a time, until browned on all sides. With slotted spoon, remove meat to bowl; set aside.

3. Reserve 1/2 cup onions; cover; set aside. Add remaining onions, green peppers and garlic to drippings in Dutch oven; over medium heat, cook 10 minutes, stirring occasionally, adding more oil if necessary.

4. Return meat to Dutch oven; add tomatoes and their liquid and remaining ingredients except cheese and reserved onion; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.

5. Spoon chili into large bowl; sprinkle shredded cheese over top for garnish. Pass reserved onion to sprinkle over each serving, if you like. Makes 12 main dish servings.

6. This chili can be made day before serving, also it freezes well.