Rio Grande Chili Texas Style

6 Servings

2 1/2 lb beef stew meat, Cubed
1 beer enough to marinate
1/2 c cooking oil
1 c green pepper, Chopped
1 c onion, Chopped
4 c fresh tomatoes, Chopped
1 3/4 c tomato sauce
5 1/2 c cooked pinto beans, drained
2 T chili powder
4 t cumin, Ground
4 t salt
1 1/2 t garlic salt
1 t oregano, Dried
1/4 c jalapeno peppers*, Chopped
5 t hot pepper sauce*
Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle.
Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.