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East Texas Red Chili

2 tablespoons vegetable oil
2 pounds beef steaks, chopped
2 onions, chopped
1 teaspoon garlic powder
1 tablespoon oregano
4 tablespoons paprika
1/2 teaspoon ground cumin
1 teaspoon salt
2 (14-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, chopped
3 cups water, divided use
6 jalapeños, seeded and chopped (see note)
4 1/2 ounces milk chocolate candy bars

1. In a kettle, heat oil over medium heat. Add finely chopped beef steaks and chopped onions; saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt, and tomato sauce. Stir in chopped whole tomatoes and simmer.
2. Bring 2 cups water to a boil in a saucepan and add chopped jalapeno peppers. Stir occasionally, until the peppers are soft. Drain and puree in a blender or food processor. Add the peppers to the meat mixture. Rinse the blender with 1 cup water and add to the meat mixture. Stir in chocolate candy bar and allow to simmer for 1 hour.

Makes 8 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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