Chunky Black-Bean Chili

1 cup onion -- diced

1 cup green pepper -- diced

600 gram ground chuck

1 2/3 cups beef broth -- no-salt

2 tablespoons chili powder

1/2 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne

3 cloves garlic -- crushed

28 ounces canned diced tomatoes -- no-salt undrained

38 ounces canned black beans -- drained

In large pot over med-high, cook first 3 ingredients until browned, stirring to crumble. Drain if necessary, and return to pot. Add broth and next 9 ingredi ents (broth through beans), and bring to boil. Reduce heat and simmer 20 mins or until slightly thick, stirring occasionally.

Adjust chili powder to taste. Serve with sour cream and/or crusty bread.