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Tortilla Bowls:
Uncooked tortillas are fitted into a basket fryer and deep-fried in vegetable oil until crisp. Basket fryers are available at specialty stores.
Chili
2 lbs. boneless beef chuck
1-6 oz. can tomato paste
1/4 cup salad oil
3 Tbsps. chili powder
1 cup chopped onion
2 Tbsps. sugar
2 medium green peppers, diced
1 Tbsp. salt
3 garlic cloves, crushed
1 tsp. oregono
1-28 oz. can whole tomatoes, chopped
1/2 tsp. pepper
Cut beef into 1/2" cubes. In large saucepan, heat salas oil over medium-high heat. Place meat in pan and cook until browned on all sides. Remove meat and set aside.
Add onion, green peppers and garlic to drippings in pan. Cook over medium heat for 10 minutes, stirring occasionally. Return meat to pan and add tomatoes with their liquid and remaining ingredients. Heat to boining. Reduce heat to low and simmer 1 1/2 hours or until meat is tender.
To serve, spoon chili into tortilla bowls and season woth salt and pepper to taste. Optional: nest tortilla bowls into a jelienne of squash, cooked until crisp-tender.
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