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Tenderloin Chili
2 tablespoons olive oil or butter
4 pounds beef tenderloin (or
top sirloin) cut into small chunks
1 6-ounce can tomato paste
4 cups water
3 medium onions, coarsely chopped
1 green bell pepper, seeded and chopped

4 large cloves garlic, finely chopped
3 tablespoons ground hot red chilies
1 tablespoon dried oregano
1/2 teaspoon dried basil
1 tablespoon ground cumin
Salt and freshly ground pepper to taste
   Heat the olive oil or butter in a heavy 4-quart pot over medium heat. Add the beef tenderloin or top sirloin to the pot and cook until the meat is evenly browned.
   Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours.
   Stir occasionally and add water as needed. Adjust seasonings as desired during cooking time. Top with shredded cheddar.