2 tb Oil
2 1/2 lb Beef chuck; boneless -- cut
1/2    " pieces
1 c  Onion -- coarse chopped
1 c  Green pepper -- chopped
20 ml Garlic -- crushed
1 ts Salt
2 cn Tomatoes -- whole peeled
14    1/2 oz ea
6 oz Tomato paste -- can
3 tb Chili powder
1 ts Dried oregano leaves
1/2 ts Grushed red pepper -- to
Taste
Shredded lettuce
Shredded cheese
Green onion -- sliced
Cilantro leaves
Black beans -- rinsed
Drained
Sour cream
Avocado -- diced
Jalapeno pepper -- sliced

Heat oil in large skillet of dutch oven over medium heat. Add beef, onion,
green pepper and garlic; cook until beef is evenly browned, stirring
occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes
with juice, tomato paste, chili powder, oregano and crushed red pepper.
Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until
beef is tender. Serve with choice of toppings. Makes 8 cups