MEXICAN: Chili con Carne with Beans

So, this is one of three things that I make that my dad will actually eat seconds of.

1 TBSP vegetable oil
1 pound ground beef
2 cups chopped yellow onions
1 cup chopped green bell peppers
4 tsp minced garlic
1 ½ TBSP chili powder
1 TBSP Essence of Emeril (recipe following)
½ tsp salt
2 tsp ground cumin
1 tsp dried oregano
1 (15-oz.) can whole tomatoes
3 TBSP tomato paste
1 (15-oz.) can beans of your choice
1 tsp sugar
2 cups water

1. Heat the oil in a large, heavy pot over medium-high heat.
2. Add the meat and stir to break up the pieces.
3. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
4. Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, and oregano, and cook, stirring, until soft, about 4 minutes.
5. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
6. Add the squeezed tomatoes and their juices, the tomato paste, beans, sugar, and water to the pot.
7. Stir well and bring to a boil.
8. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

I got this recipe from Recipezaar.com.