Pamela'S Southern California Beef Chili - cooking recipe

Ingredients

2 -4 lbs beef (Ribeye or London Broil are very tender and tasty)
1 -2 tablespoon oil
3 -8 garlic cloves (crushed or minced, I use a lot!)
1 large onion, chopped
4 tablespoons chili powder (or to taste)
3 teaspoons cayenne pepper (or to taste)
3 teaspoons chili pepper flakes (or to taste)
3 tablespoons cumin
2 teaspoons paprika
2 tablespoons white pepper (or to taste)
3 tablespoons dried cilantro
4 tablespoons dried parsley
1 (16 ounce) can tomatoes, chopped
2 (10 ounce) cans green chilies, roasted
1 (16 ounce) can chili beans
1 (15 ounce) can kidney beans, drained and rinsed
1 (16 ounce) can pinto beans, drained
1 (16 ounce) can black beans, drained and rinsed

Preparation

In large Dutch Oven add the oil. Cut beef into bite size pieces. Add beef, garlic and onion and saute until medium brown. Halfway through the saute process, add Chili powder, Cayenne Pepper, dried, crushed peppers, Cumin, Paprika, White pepper. Once browned, add Cilantro, parsley, tomatoes, and beans. Simmer on medium/low heat for at least 1-1/2 hours. This Chili tastes best the next day, as the spices have had a chance to really take flavor! I serve this with grated cheese, sour cream, and fresh chopped onions, soda crackers or flour tortillas.