Texas Chili - cooking recipe

Ingredients

2 cloves garlic, chopped
1/2 c. finely chopped celery
2 (26 oz.) cans whole tomatoes
3 lb. beef stew meat, cut into small cubes
1/8 tsp. cayenne pepper
1 Tbsp. sugar
1 bay leaf
1 c. finely chopped onion
1/2 c. finely chopped green pepper
2 (16 oz.) cans tomato sauce
1 tsp. salt
1/3 c. chili powder
1/2 tsp. oregano (optional)
2 Tbsp. oil

Preparation

Prepare in a Dutch oven.
Saute vegetables in 1 tablespoon oil until onion is clear.
Remove from pan.
Add remaining oil and brown beef, one-half at a time.
Return all vegetables to the pan. Add the spices and tomatoes and sauce.
Bring to a boil.
Lower heat and simmer 2 1/2 to 3 hours or until meat is tender and tomatoes have boiled apart.
Serve topped with chopped raw onions, grated Monterey Jack cheese and a small dab of sour cream on each bowl.
Serves about 12.