My Cardiologist's Chili

• 12 lb lean ground sirloin
• 1 cup chopped onion
• 12 cup chopped green pepper (optional)
• 1 (8 ounce) can no-salt-added tomato sauce
• 14 12 fluid ounces low sodium beef broth (canned "or" made from dry substitute)
• 6 ounces no-added-salt tomato paste
• 2 teaspoons sodium-free chili powder
• 12 teaspoon cumin
• brown sugar (optional)
• 2 (15 1/2 ounce) cans dark red kidney beans, undrained

1. Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft.
2. Strain all and run under hot water until beef loses oily feel when touched.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat and simmer.
5. Adjust seasonings to taste.

lean ground sirloin, onion, green pepper, salt, fluid, tomato paste, chili powder, cumin, brown sugar, dark red kidney beans

Taken from www.food.com/recipe/my-cardiologists-chili-27947 (may not work)