3 1/2 to 4 lb. boneless beef chuck or blade steak
1/4 c. salad oil
2 c. chopped onion
3 med. green peppers, diced
4 cloves garlic, crushed
2 (28 oz.) cans tomatoes
1 (12 oz.) can tomato paste
2 c. water
1/3 c. chili powder (a small can won't do it)
1/4 c. sugar
2 tbsp. oregano
3/4 tsp. cracked black pepper
1/2 c. shredded Monterey Jack cheese

Cut blade steak into 1/2 inch cubes, discarding fat. In 8-quart Dutch oven over medium heat, heat salad oil and cook 1/3 of meat at a time until browned all over. With slotted spoon, remove and set aside. Reserve 1/2 cup onions. Add remaining onions, green pepper and garlic to drippings in Dutch oven and cook 10 minutes. Stir occasionally, adding more oil, if necessary.

Return meat to Dutch oven; add tomatoes and their liquid, and remaining ingredients except cheese and reserved onion. Boil. Reduce to low and cook 2 hours or more until meat is fork tender. Serve over chili mac noodles, if desired, and garnish with cheese and onions.