Chunky Beef Chili

Ingredients:
1 tablespoon olive oil
2 pounds beef, cut in 2-inch cubes
One onion -- chopped
Six stalks celery -- sliced
One can tomatoes, diced
1 cup beef stock
5 tablespoons tomato paste
2 tablespoons chili powder to taste
1 teaspoon ground cumin to taste
1 teaspoon dried oregano to taste
3/4 teaspoon salt or to taste
One sweet red pepper, chopped

Directions:
Crockpot:
In a large, nonstick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to an 18 to 24-cup slow-cooker or crockpot.

Combine the remaining ingredients and pour them over the meat. Cover and cook on low for eight to ten hours, or until the meat and vegetables are tender.

Stovetop:
Brown the meat in the vegetable oil in a Dutch oven until it is browned on all sides. Add the remaining ingredients and stir to combine and blend.
Cover and simmer over medium-low heat for 1 to 1-1/2 hours, or until the meat is tender. Increase heat to medium and cook for an additional 5 minutes

Recipe makes four servings.

Nutrition information per serving:
Calories 324
Protein 34g
Total Fat 16g
Sodium 881mg
Cholesterol 83mg
Carbohydrates 10g
Fiber 3g
Exchanges:  4-1/2 Lean Meat, 1-1/2 Vegetable, 1/2 Fat