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