3 1/2 pounds boneless round roast, cut into 1/2 inch cubes
1/4 cup vegetable oil
3 medium bell peppers, diced
2 medium onions, chopped
4 garlic cloves, minced
two 28 ounce cans tomatoes
12 ounce can tomato paste
1/3 cup chili powder
1/4 cup sugar
2 teaspoons salt
2 teaspoons dried oregano
3/4 teaspoon cracked black pepper
2 cups water
shredded Monterey Jack cheese and sliced green onions for garnish
Pat beef dry with paper towels. In an 8 quart Dutch oven, heat oil over medium-high heat. Add beef, one-third at a time; cook until browned. Transfer beef to bowl as it browns.
Add bell peppers, onions and garlic to drippings; cook over medium-high heat, stirring occasionally, about 10 minutes.
Return beef to Dutch oven; stir in tomatoes with their juice, tomato paste, chili powder, sugar, salt, oregano, and black pepper, breaking up tomatoes with the spoon.
Stir in water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, 1 1/2 hours, or until beef is tender.
To serve, spoon into bowls and garnish with cheese and green onions. Serves 12.