Survival Chili - cooking recipe

Ingredients

2 Tbsp. salad oil
2 1/2 lb. boneless lean beef chuck, cut in 1/2-inch cubes
1 (12 oz.) can beer
1 1/2 c. water
1 (8 oz.) can whole tomatoes, crushed
1 (8 oz.) can tomato sauce
1 (4 oz.) can mild green chiles, chopped (undrained)
1/2 c. chopped green pepper
1/4 c. instant minced onion
1 1/2 tsp. ground cumin
1 tsp. salt
1/3 tsp. oregano leaves, crushed
1/2 tsp. instant minced garlic
1/2 tsp. paprika
1/2 tsp. cilantro
1/2 tsp. ground black pepper
1/16 tsp. ground red pepper
4 tsp. chili powder

Preparation

In a large pot, heat oil until hot.
Add half of the meat; brown well on all sides.
Remove with slotted spoon.
Add remaining meat and brown.
Return all meat to pot.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer, covered, stirring occasionally and adding more water if needed, for 3 hours.
Makes about 7 cups.