1 cup onion — diced
1 cup green pepper — diced
600 gram ground chuck
1 2/3 cups beef broth — no-salt
2 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
3 cloves garlic — crushed
28 ounces canned diced tomatoes — no-salt undrained
38 ounces canned black beans — drained
In large pot over med-high, cook first 3 ingredients until browned, stirring to crumble. Drain if necessary, and return to pot. Add broth and next 9 ingredi ents (broth through beans), and bring to boil. Reduce heat and simmer 20 mins or until slightly thick, stirring occasionally.
Adjust chili powder to taste. Serve with sour cream and/or crusty bread.