2 tbsp. vegetable oil
2 lbs. stew meat, cubed
1 c. chopped onion
1 bell pepper, chopped
1 clove garlic, minced
1 (12 oz.) can tomato paste
2 1/2 c. water
2 pickled jalapeno peppers, seeded and chopped
1 1/2 tbsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. cumin

In a large heavy pan, heat oil and brown beef cubes on all sides. Add onions, bell pepper and garlic and fry with beef for about 5 minutes. Add remaining ingredients and simmer for 1 1/2 hours or until meat is tender. You will need to add water periodically to keep the chill from sticking. If you wish, you may add 1 (15 1/2 oz.) can pinto beans, drained, when chili is completely done. Then cook chili for 30 minutes longer.