Chunky Beef and Chickpea Chili

With lots of spice and chunks of beef, it's no wonder that this comforting, nourishing chili is a big favourite.

• 1 tbsp (15 mL) vegetabIe oil
• 2 lb (907 g) stewing beef, cut in 1/2 inch cubes
• 2 onions, chopped
• 2 carrots, chopped
• 2 stalks celery, sliced
• 1 can stewed tomatoes
• 1 can chickpeas, drained and rinsed
• 1 cup (250 mL) beef stock
• 1 can tomato paste
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) dried oregano
• 3/4 tsp (4 mL) salt
• 1 sweet red pepper, chopped

Preparation

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.

Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Stir in red pepper. Cook on high for 15 minutes.

Stove-top Stew: 
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.

Increase heat to medium; stir in red pepper and cook for 15 minutes.