Title: Chunky beef chili
 Categories: Meats, Tex-mex, Main dish
      Yield: 8 Servings
 
      2 tb Oil
  2 1/2 lb Beef chuck; boneless -- cut
    1/2    " pieces
      1 c  Onion -- coarse chopped
      1 c  Green pepper -- chopped
     20 ml Garlic -- crushed
      1 ts Salt
      2 cn Tomatoes -- whole peeled
     14    1/2 oz ea
      6 oz Tomato paste -- can
      3 tb Chili powder
      1 ts Dried oregano leaves
    1/2 ts Grushed red pepper -- to
           Taste
           Shredded lettuce
           Shredded cheese
           Green onion -- sliced
           Cilantro leaves
           Black beans -- rinsed
           Drained
           Sour cream
           Avocado -- diced
           Jalapeno pepper -- sliced
 
  Heat oil in large skillet of dutch oven over medium heat. Add beef,
  onion, green pepper and garlic; cook until beef is evenly browned,
  stirring occasionally. Pour off drippings. Sprinkle salt over beef.
  Add tomatoes with juice, tomato paste, chili powder, oregano and
  crushed red pepper. Cover tightly; reduce heat to low to medium-low;
  simmer 1 1/2 hours until beef is tender. Serve with choice of
  toppings. Makes 8 cups