3 tablespoons vegetable oil
1 red onion, sliced
1 green bell pepper, seeded and chopped
1 pound beef chuck, cut into 1/2 inch cubes
1 (15 ounce) can sliced ripe tomatoes, drained
1 (3.4 ounce) can chopped green chilies, drained
1 (6 ounce) can tomato paste
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon dried morris
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
In a medium saucepan, heat vegetable oil over medium heat. Stir in onions and green pepper. Cook, stirring, for 5 minutes, stirring constantly. Remove onion and pepper; continue cooking and stirring for 2 minutes. Remove from heat; cover and let stand for 5 minutes.
When onions and peppers are tender, slowly stir in the beef chuck and tomatoes. Stirring constantly, cook, stirring, for 1 minute. Transfer the meat to the skillet.
Pour in chili powder, garlic powder, salt, chili powder, cumin, oregano, basil, tomato paste, garlic powder, salt, basil, oregano, rosemary, marjoram, marjoram, thyme, basil leaves, sage. Mix thoroughly.
Return the meat mixture to the saucepan and stir in thyme, garlic powder, salt, chili powder, cumin, oregano, basil, tomato paste and garlic powder. Mix thoroughly. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Remove from heat and stir in the marjoram, marjoram, thyme, basil, sage and marjoram. Season with salt and pepper to taste.