Texas Chili - cooking recipe

Ingredients

3 to 4 lb. flank steak, cut into 1/2-inch cubes
1/4 c. oil
2 large onions, chopped
2 green peppers, chopped
2 (8 oz.) cans chopped tomatoes
3 garlic cloves, chopped
2 c. water
1/4 c. ketchup
2 tsp. sugar
1 tsp. ground cumin
3 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. crushed red pepper

Preparation

In a large Dutch oven (cast-iron is best) on medium-high heat, brown steak in oil quickly on both sides until well browned. Remove steak, turn stove to medium.
Add onions, green pepper and garlic.
Cook 2 minutes.
Add browned steak to onions and peppers. Add all spices.
Stir over medium heat for 1 minute.
Turn heat down to a simmer.
Cover and simmer 4 hours.
After done, top each bowl of chili with shredded Monterey Jack cheese.