Texas Style Chili

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   ["Cut steak into 1/2"" cubes.", "Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).", "Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.", "Cook 10 minutes stirring occasionally.", "Add more oil if necessary.", "(Note: As I""chunk"" my pepers and onions, it takes a bit longer than this for them to soften up).", "Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.", "(Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).", "Heat to boiling, then reduce to low, cover and simmer approx.", "1 1/2 hours or until meat is fork tender, stirring occasionally.", "Spoon chili into large bowls, sprinkle cheese and add onions if desired."]

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