Crud Killer Chili

6 tablespoons vegetable oil

6 lbs. beef stew meat, cut in 1-2 inch cubes

salt and pepper

2 large yellow onions, chopped

1 yellow bell pepper

1 small head garlic, about 8-10 cloves , chopped

2 jalapeno’s or to taste, finely diced

3 stalks celery, diced

2-(28 oz.) cans fire roasted diced tomatoes

1 1/2 cups salsa

6 tablespoons chili powder

4 tsp. dried Mexican oregano

3 tsp. cumin

3 tablespoons cilantro, chopped

2 cans black beans,rinsed (optional)

sour cream, shredded cheese, guacamole (optional)

Brown in small batches the beef and remove . Once all meat is browned, add the onions, celery and saute until translucent, add garlic and cook until fragrant. Stir in the remaining ingredients except beans and bring to a boil; reduce to simmer. Simmer for 2-3 hours until meat is tender. Stir in beans if used and chopped cilantro. Serve with sour cream, cheese and guacamole.