2 tbsp. vegetable oil
2 lbs. stewing beef, cubed
1 c. chopped onions
1 green bell pepper, seeded & chopped
1 clove garlic, minced
1 (12 oz.) can tomato paste
2 1/2 c. water
2 pickled jalapeno peppers, rinsed, seeded & 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
1 (15 1/2 oz.) can pinto beans, drained

In a large heavy pan, heat oil and brown beef cubes on all sides. Add onions, bell pepper and garlic and fry them with beef for about 5 minutes. Add the remaining ingredients except beans and simmer the chili for 1 1/2 hours or until the meat is tender. Add beans, and simmer 30 minutes longer.