4 T vegetable oil
2 lb beef stew meat, cut into cub
3 md onion, diced
4 cloves garlic, minced
28 oz can tomatoes
16 oz can tomato sauce
1 c water
3 T brown sugar
1 t oregano, Dried
3 T chili powder
2 t salt
1/4 t dried red pepper, Crushed
2 16 oz cans kidney beans, rinsed
1 lg green pepper, diced
1 lg sweet red pepper, diced
Heat oil in Dutch oven; brown beef on all sides. Drain well on paper towels. Cook onions and garlic in oil; return meat to pan.
Add the tomatoes, tomato sauce, water, sugar, oregano, chili powder, salt and red pepper. Bring to a boil over high heat. Reduce heat; simmer 1 1/2 hours.
Add kidney beans and green and red pepper. Simmer, covered, until meat is tender.