Firehouse Chili

4 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
6 cans (14-1/2 ounces each) stewed tomatoes, cut up
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano

In a Dutch oven or soup kettle, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until flavors are blended. Makes 10 servings.