Chunky Beef Chili

2 1/2 pounds boneless beef chuck arm pot roast
2 tablespoons vegetable oil
1 cup coarsely chopped onion
1 cup chopped green bell pepper
2 cloves garlic, crushed
1 teaspoon salt
2 cans (14 1/2 to 16 ounces) Mexican-style diced tomatoes, undrained
1 can (6 ounces) tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano leaves
1/4 to 1/2 teaspoon crushed red pepper
Toppings: sliced green onion, drained and rinsed black beans, dairy sour cream, sliced jalapeņo pepper (optional)

Trim fat from beef. Cut beef into 1/2-inch pieces.

In Dutch oven, heat oil over medium heat until hot. Add beef, onion, bell pepper and garlic (half at a time) and brown beef evenly, stirring occasionally. Pour off drippings. Season beef with salt.

Stir in tomatoes, tomato paste, chili powder, oregano and red pepper. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours or until beef is tender.

Serve with choice of toppings, if desired.

Makes 8 servings
Source: Cattlemen's Beef Board