Ingredients
- 20 milliliters garlic (crushed)
- 2 cans tomatoes (whole peeled)
- 1 lettuce (shredded)
- 1 cheese (shredded)
- 1 avocado (diced)
- 1 cilantro leaves
- 1 black beans (rinsed drained)
- 1 sour cream
- 2 1/2 pounds beef chuck
- 6 ounces tomato paste
- 1 cup green pepper (chopped)
- 1 cup onion coarse (chopped)
- 2 tablespoons oil
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon oregano leaves (dried)
- 1 slice green onion (sliced)
- 1 slice 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
