Texas Style Chili - cooking recipe

Ingredients

3 1/2 - 4 lbs beef blade steaks (I use pre-cut stew meat from the store)
1/4 cup salad oil
2 cups chopped onions
3 -4 medium green peppers, dices (I don't dice the onions or peppers, but cut them up into \"chunks\")
4 cloves garlic (I slice mine)
1 (2 ounce) can tomato paste (if you like it thicker, use 2 cans)
1/3 cup chili powder
1/4 cup sugar (or substitute)
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon pepper
1/2 cup cheese (to garnish)

Preparation

Cut steak into 1/2\" cubes.
Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).
Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.
Cook 10 minutes stirring occasionally.
Add more oil if necessary.
(Note: As I\"chunk\" my pepers and onions, it takes a bit longer than this for them to soften up).
Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.
(Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).
Heat to boiling, then reduce to low, cover and simmer approx.
1 1/2 hours or until meat is fork tender, stirring occasionally.
Spoon chili into large bowls, sprinkle cheese and add onions if desired.