2 ½poundsbeef chuckboneless, cut into 1/2-inch pieces
1cupcoarse chopped onion
1cupchopped green pepper
20milliliterscrushed garlic
1teaspoonsalt
2cans14.5 ounces each whole peeled tomatoes
6ouncestomato paste
3tablespoonschili powder
1teaspoondried oregano leaves
½teaspooncrushed red pepperadjust to taste
Optional toppings:
shredded lettuce
shredded cheese
sliced green onion
cilantro leaves
rinsed and drained black beans
sour cream
diced avocado
sliced jalapeno pepper
Instructies
Heat oil in a large skillet or Dutch oven over medium heat.
Add beef, onion, green pepper, and crushed garlic.
Cook until beef is evenly browned, stirring occasionally.
Pour off excess drippings.
Sprinkle salt over the beef.
Add whole peeled tomatoes with their juice, tomato paste, chili powder, dried oregano leaves, and crushed red pepper to the skillet or Dutch oven.
Stir to combine.
Cover tightly, reduce heat to low-medium, and simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
Serve hot with your choice of toppings such as shredded lettuce, shredded cheese, sliced green onion, cilantro leaves, rinsed and drained black beans, sour cream, diced avocado, and sliced jalapeno pepper.
Enjoy this hearty beef chuck chili with your favorite accompaniments!
