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• 10 pounds chuck blade steak
• 1 cup vegetable oil
• 3 large onions, chopped
• 9 medium green bell peppers, chopped
• 3 pounds ripe tomatoes, peeled and chopped
• 15 garlic cloves, minced
• 18 ounces tomato paste
• 1 cup chili powder
• 1/4 cup sugar
• 2 tablespoons salt
• 2 tablespoons oregano (preferably Mexican oregano)
• 2 tablespoons ground black pepper

Cut steak into 1/2-inch cubes.

In a very large skillet or Dutch oven, brown the meat in oil in large pot, remove to a bowl and set aside.

Add onions, peppers and garlic to drippings in pan over medium heat. Cook for 10 minutes, stirring occasionally. Add more oil if necessary.

Return the meat to the pan, and add tomatoes and their liquid and the remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours or until meat is fork tender, stirring occasionally.