Big Bowl Chili - cooking recipe

Ingredients

4 tablespoons vegetable oil
2 medium onions, chopped
2 red bell peppers, diced 1/2-inch
2 tablespoons garlic, minced
3 lbs stew meat, 1 1/2-inch cubes
2 (28 ounce) cans plum tomatoes, crushed with juice
1 tablespoon tomato paste
1 1/2 cups beef broth
1/2 cup dry red wine
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dry basil
1 teaspoon dry oregano
salt
pepper
1/2 cup fresh parsley, chopped
6 -8 cups cooked rice (optional)
8 scallions, chopped (optional)
1 cup sour cream (optional)
1 cup cheddar cheese, grated (optional)

Preparation

Place oil in large Dutch oven over low heat. Add onion, red peppers, and garlic and wilt about 5 minutes. Remove vegetables and set aside.
Raise heat to medium and in small batches brown beef seasoned with salt and pepper.
Return wilted vegetables to pot. Add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered 1 1/2 hours over medium-low heat. Cook uncovered 15 minutes. Adjust seasonings to taste. Remove from heat and add parsley.
Serve over rice with options to add scallions, sour cream and cheese.