Chunky Beef Chili

• 2 tablespoons vegetable oil
• 2 1/2 lbs boneless beef chuck, cut into 1/2-inch pieces
• 1 cup onion, coarsely chopped
• 1 cup green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 (28 ounce) can Italian plum tomatoes, broken up and undrained
• 1 cup water
• 1 (6 ounce) can tomato paste
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 (15 1/2 ounce) can red kidney beans, drained
• 6 tablespoons cheddar cheese, shredded
• 6 tablespoons onions, chopped

1. Heat oil in large skillet or Dutch oven over med-hi heat.
2. Add boneless beef chuck pieces, 1 c chopped onion, green pepper and garlic; cook until beef is evenly browned. Pour off drippings.
3. Sprinkle salt lover beef.
4. Add tomatoes w/ juice, water, tomato paste, chili powder, oregano and crushed red pepper.
5. Cover tightly; reduce heat and simmer 1 1/2 hours or until beef is tender.
6. Add beans; continue cooking, uncovered, 20 to 30 minutes.
7. Serve with cheese and additional chopped onion.

vegetable oil, beef chuck, onion, green bell pepper, garlic, salt, italian plum tomatoes, water, tomato paste, chili powder, oregano, red pepper, red kidney beans, cheddar cheese, onions

Taken from www.food.com/recipe/chunky-beef-chili-225232 (may not work)