Chunky Beef Chili

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

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