Coach Taylor'S Mexican Chili

• 2 lb. ground beef
• 3/4 c. chopped green pepper
• 1 c. chopped onion
• 1 clove garlic, minced
• 1 (16 oz.) can kidney beans, drained
• 2 (8 oz.) cans tomato sauce
• 1 (16 oz.) can tomatoes, chopped (undrained)
• 1/4 tsp. cayenne pepper
• 1 Tbsp. plus 1 tsp. chili powder
• 2 tsp. ground cumin
• 1/2 tsp. dried whole basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. hot sauce

1. Combine beef, ground pepper, onion and garlic in a Dutch oven; cook over medium heat until meat is browned, stirring to crumble meat.
2. Drain drippings.
3. Add kidney beans and remaining ingredients; cover.
4. Reduce heat and simmer 30 minutes, stirring occasionally.
5. If desired, serve with shredded Cheddar cheese and corn chips.

ground beef, green pepper, onion, clove garlic, kidney beans, tomato sauce, tomatoes, cayenne pepper, chili powder, ground cumin, basil, salt, pepper, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072851 (may not work)