Texas Chili

"Everything is bigger in Texas" as the old saying goes and with this chili it lives up to the name.  The meat and veggies are cut into larger size chunks and the flavors are big and bold giving the dish a nice hearty feel.

2 lbs fillet of beef, cut into 1/2 - 1 inch pieces (you can substitute another cut of beef if you prefer but if it is more marbled cut then up the quantity to 2 1/2-3 lbs)

2 Tbsp Extra Virgin Olive Oil (or Canola Oil)
2 medium onions, diced
4-5 cloves garlic, minced
28oz can diced tomatoes, drained
1 Tbsp ground cumin
1 heaping Tbsp dried oregano
1 red bell pepper, cut into 1 inch pieces
1 orange bell pepper, cut into 1 inch pieces
1-2 ears of corn (if fresh corn is unavailable you can use one small bag of frozen)

Optional garnish:
sour cream
grated cheddar cheese
chopped green onion
red pepper (hot)
tabasco or other chili sauce
corn bread

In a dutch oven or large pot, heat the oil over medium-high heat.  Add the beef and saute until well browned.  Add onions and garlic and cook 3-5 minutes until softened.  Add tomatoes, cumin, and oregano.  Reduce heat to simmer and cook approximately 1 hour, stirring occasionally.   Add in bell pepper an corn and continue to cook another 30 minutes. 

Serve warm with desired toppings and cornbread on the side if desired.