Hot and Chunky Chili

1 lg Onion, chopped
2 T Vegetable oil
2 cl Garlic, minced
2 lb Lean, boneless beef chuck, cut into 3/4" cubes
1 28oz. can whole tomatos in puree
1 6oz. can tomato paste
3 T Chili powder
1 ts Dried oregano
1/4 ts Crushed red pepper
1 lg Green pepper, chopped
6 T Shredded yellow Cheddar ch.
Hot white rice (optional)

In large saucepot 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. Spoon chili into individual serving bowls. Serve with cheese and rice.

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