Chunky Chili

• 1-1/2 pounds lean beef chuck roast or top round steak, cut into bite-size pieces
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 2 medium green peppers, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 to 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 can (15 to 16 ounces) kidney beans, rinsed and drained
• Crusty round French rolls, optional

1. In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Stir in beans during the last 30 minutes of cooking.
2. If desired, serve in bread bowls by hollowing out rolls and spooning chili into center.

lean beef, canola oil, salt, green peppers, onion, garlic, chili powder, ground cumin, oregano, kidney beans, crusty

Taken from www.tasteofhome.com/recipes/chunky-chili/ (may not work)