2 lb. coarsely ground beef
1 tbsp. chili powder to taste
2 tsp. salt
1 tsp. sugar
1-1/2 cups chopped green pepper
2 cans (15 oz. each) tomato sauce
1 cup water
1 garlic clove, crushed
pinch cumin (optional)
1 can (1 lb. 14 oz.) red or kidney beans
Brown meat in a Dutch oven or a large heavy skillet. Stir to keep crumbly. Pour off as much fat as possible.
Add chili powder, salt and sugar. Mix well. Add onion and green peppers and cook until almost tender. Stir in tomato sauce, water, garlic and cumin.
Cover and simmer 1-1/2 hours. Add beans with liquid. Simmer uncovered 30 minutes longer. Serves 10 to 12.