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Chunky Chili

• 4 lbs stew beef, cut into ½-inch cubes
• ½ cup olive oil or bacon grease or cooking oil
• 1 large onion, diced
• 1 large green pepper, diced
• 4 large cloves garlic, minced
• 8 TBS chili powder (4 regular [e.g., Gebhardt's] and 4 hot [e.g., Grandma's Zesty]) — OR 10 TBS regular chili powder plus 1 tsp red pepper
• 1 TBS oregano
• 2 tsp ground cumin
• ½ tsp freshly ground pepper
• 24-28 oz can whole tomatoes, cut up, with juice, or 28 oz can pomidora or ground tomatoes
• 1 tsp salt (omit if tomatoes are salted)
• 2 cups water
• 2 TBS masa plus ¼ cup water
• 2 cans pitted olives, quartered (preferably large or medium)
• 2 large cans or 4 medium cans red kidney beans, drained (or with juice if chili needs additional liquid)

1. Heat beef in hot oil until gray.
2. Add onion, pepper, and garlic; stir until onion is yellow.
3. Add spices and stir until other ingredients are coated.
4. Add tomatoes and water, plus salt if desired.
5. Bring to boil, then lower heat to “low” and simmer for one hour.
6. Mix masa with water until it is a thin paste; add to chili and stir.
7. Add olives and beans, plus additional water if necessary.
8. Simmer for another 15 minutes.

This is my chili recipe for company. For everyday eating, I usually make the California Chili recipe that's elsewhere on this website.

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