Chunky Beef Chili

2 tablespoons Oil

2 1/2 pounds Beef chuck; boneless -- cut

1/2 " pieces

1 cup Onion -- coarse chopped

1 cup Green pepper -- chopped

20 milliliters Garlic -- crushed

1 teaspoon Salt

2 cans Tomatoes -- whole peeled

14 1/2 oz ea

6 ounces Tomato paste -- can

3 tablespoons Chili powder

1 teaspoon Dried oregano leaves

1/2 teaspoon 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