4 tbsp. canola oil
2 med. sized onions, chopped
2 red bell peppers, diced into 1/2-inch pieces
2 tbsp. minced garlic
3 lbs. chuck or sirloin beef, cut into 1 1/2-inch cubes
2 (28 oz. ea.) cans plum tomatoes, crushed with juice
1 tbsp. tomato paste
2 (15 oz. ea.) cans beef broth
1/2 c. dry red wine
3 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried sweet basil
1 tsp. dried oregano
Salt & black pepper to taste
1 (16 oz.) can garbanzo beans, drained
1/2 c. chopped flat-leaf parsley
6-8 c. cooked rice (optional)
8 scallions, sliced thin for garnish (optional)
1 c. plain yogurt for garnish (optional)

Place oil in large heavy casserole over low heat, wilt the onions, red peppers and garlic for 5 minutes, stirring occasionally. Remove vegetables with a slotted spoon; set aside. Raise heat to medium and brown meat in small batches. Then add meat back to casserole, along with onions, peppers and garlic.

Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered for 1 1/2 hours.

Stir in beans; cook uncovered for 15 minutes. Remove casserole from heat; stir in parsley. Adjust seasonings to taste.

If desired, divide cooked rice equally among the bowls and ladle chili on top. Sprinkle each bowl with scallions and top with a dollop of yogurt.

Serves 8-10. 473 calories, 28 g fat, 77 mg. cholesterol.