3 lbs lean stewing beef
1 cup chopped onion
1 cup chopped green pepper
2 whole fresh jalapenos
3 cloves garlic (minced)
2 cans whole tomatoes (28oz)
1 can tomato paste (6oz)
1 can diced green chilies (4oz)
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp sugar
2 tsp oregano leaves
6 beef bouillon cubes
2 tbsp Franks red pepper sauce
1/4 cup vegetable oil
salt and pepper to taste
Trim beef and cut into small pieces (about 1/2" to 3/4") Brown meat in oil in a large dutch oven with salt and pepper. Remove meat from pot. Clean and dice jalapenos and add to pot with onions, green peppers, and minced garlic. Cook until softened. Add tomatoes with juice and break up tomatoes. Add meat back to pot with remaining ingredients. Bring to a boil, reduce heat and simmer 1 to 1-1/2 hours or until meat is tender.
Serve with corn bread and top with shredded sharp cheddar cheese if desired... ENJOY!
