2 1/2 lbs. boneless beef chuck, cut into 1/2 inch pieces
1 c. coarsely chopped onion
1 c. chopped green pepper
2 cloves garlic, minced
2 tbsp. cooking oil
1 tsp. salt
1 (28 oz.) can Italian plum tomatoes, broken up
1 c. water
1 (6 oz.) can tomato paste
3 tbsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. crushed red pepper pods (optional)
1 (15 1/2 oz.) can kidney beans, drained
Dairy sour cream, shredded
Sharp cheese, chopped onion and avocado chunks, optional

Brown beef, onion, green pepper and garlic in oil in large skillet or Dutch oven. Pour off drippings. Sprinkle salt over beef. Add tomatoes, water, tomato paste, chili powder, oregano and, if desired, crushed red peppers.

Cover tightly; cook slowly 1 1/2 hours or until beef is tender. Add beans and cook, uncovered, 20 to 30 minutes. Garnish with sour cream, cheese, onion and avocado, as desired. Makes 2 quarts.