2 lg. onions, chopped (3 c.)
1/2 c. vegetable oil
1 tbsp. minced garlic
2 carrots, sliced thin
3 lb. boneless beef shank, ground
1/4 c. chili powder
1/2 tbsp. ground cumin
2 tbsp. paprika
1 tsp. dry oregano
1/4 tbsp. cayenne
2 (8 oz.) cans tomato sauce
1 1/4 c. beef broth
3 tbsp. cider vinegar
19 oz. kidney beans, drained
2 green bell peppers

Cook onions in oil, low heat. Add garlic and carrots. Cook 1 minute. Add meat. Cook 10 minutes. Add chili powder, cumin, paprika, oregano, and cayenne. Cook 1 minute. Add tomato sauce, broth, vinegar; bring to a boil. Simmer 50 minutes to 1 hour. Add kidney beans and bell peppers, salt and pepper to taste. Simmer. Serve with Chile Cheddar Shortcakes.