In The Kitchen-Baked Chili

2 pounds beef stew meat 1 tablespoon vegetable oil 2 pounds onions, chopped 2 green bell peppers, seeded and chopped 2 (14.5-ounce) cans diced tomatoes with green chiles 3 cups seeded and chopped tomatoes 4 dried whole red chili peppers, crushed 2 bay leaves 3 whole cloves 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon crushed dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon paprika Preheat oven to 300°F.
In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes. Add onion and green bell pepper and sauté until tender, about 3 minutes. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well. Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving. Serve hot. Makes 8 servings.