1 lg. onion, chopped
2 tbsp. vegetable oil
2 cloves garlic, minced
2 lbs. lean boneless beef chuck, cut into 3/4 inch cubes
1 can (28 oz.) whole tomatoes in puree
1 can (6 oz.) tomato paste
3 tbsp. chili powder
1 tsp. dried oregano
1/4 tsp. crushed red pepper
1 lg. green pepper
6 tbsp. shredded yellow Cheddar cheese
Hot white rice (optional)

In large saucepan over high heat, cook onion in oil 3-4 minutes until translucent. Add garlic, cook, stirring 1 minute. Remove to plate.

Add beef cubes in batches and cook until well browned, 5-6 minutes. Return onion and garlic with beef to saucepot. Add tomatoes with puree, next 4 ingredients and 1 cup water. Cover and simmer, stirring occasionally to break up tomatoes, 1 1/2 hours or until beef is tender. Add green pepper, uncover and simmer, stirring occasionally 30 minutes. Season with salt to taste.