Texas Hash - cooking recipe

Ingredients

1 lb. ground beef (lean)
3 large onions, sliced
1 large green pepper, chopped
1 can (16 oz.) tomatoes
1/2 c. regular rice (uncooked)
2 tsp. salt
1 or 2 tsp. chili powder to taste
1/8 tsp. pepper
2 lb. chuck steak, cut into 1/2 inch cubes
1 Tbsp. vegetable oil
2 lb. ground beef (low-fat)
1 lb. hot sausage
1 c. chopped onions
1 large green pepper, chopped
2 cloves garlic, minced
jalapeno pepper, chopped fine (amount to taste)
2 (28 oz.) cans canned tomatoes (undrained), chopped
1 (6 oz.) can tomato paste
6 Tbsp. chili powder
2 Tbsp. salt
2 Tbsp. oregano
2 tsp. cumin
4 tsp. brown sugar
3 (15 oz.) cans red beans or pinto beans

Preparation

In a large Dutch oven, brown steak in oil.
Remove meat. Brown the ground beef and sausage together, mixing well and crumbling fine.
Remove meat.
Add to the drippings in the Dutch oven the onions, green pepper, garlic and jalapeno pepper and saute until tender.
Add the browned meat and remaining ingredients.
Bring chili to boiling point, then cut back heat to very low or simmer and continue cooking for at least 4 hours.
The longer the chili sets, the more flavorous it becomes.