Brown beef in oil. Cook pepper and onion in drippings until tender. Add beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (Note: This may be too much water, start with much less and add more if necessary-the recipe wasn't clear!). Bring to a boil, reduce heat and simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch baking dish. Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle with cheese and let stand 5 minutes before serving.

From Rachel Yancey

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm