1. Pat beef dry with paper towels. In nonreactive 5-quart Dutch oven, heat oil over medium heat until very hot. Add half of beef and cook until browned, using slotted spoon to transfer meat to bowl as it is browned. repeat with remaining beef.
2. Add onions, green pepper, and garlic to Dutch oven and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in chilli powder, cumin, coriander, oregano, and salt; cook 1 minute. Add tomatoes with their puree and heat to boiling. Reduce heat; cover and simmer until meat is tender, about 2 hours 30 minutes. Stir in beans and cook until heated through, about 15 minutes longer. Skim and discard fat from chili liquid. Makes 6 main-dish servings