Peter's Red Hot Chili

• 3 tablespoons oil
• 2 pounds stew beef
• 5 cups water
• 1 green pepper, diced
• 1/2 cup chopped onion
• 1 tomato, diced
• 1 1/2 tablespoons salt
• 2 teaspoons cayenne pepper
• 1 tablespoon granulated garlic
• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 1/2 cups water
• 1/3 cup cornmeal
• 1 6 oz can tomato paste
• Monterey Jack cheese, grated

Brown beef in oil. Add next 9 ingredients and simmer for 2 hours. In a small bowl mix the water, cornmeal, and tomato paste.
Stir cornmeal mixture into chili to thicken. Simmer another 20 minutes.
Garnish with sliced raw onions and grated Monterey Jack cheese.
Chili recipe from "Best of the Best from New England"