Chili

• 1 lb. lean ground beef
• 1 Tbsp. butter or margarine
• 1 medium onion, finely chopped
• 1 medium green or red pepper, finely chopped
• 16 oz. can kidney beans, drained
• 16 oz. can tomatoes, drained and cut into bite size pieces
• 8 oz. can tomato sauce
• 1 clove garlic, minced
• 1 small bay leaf
• 1/2 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. cumin
• 1/4 tsp. dried basil
• 1/4 tsp. crushed oregano leaves
• 2 to 3 tsp. chili powder

1. In a heavy pot, melt butter.
2. Crumble meat into pot.
3. Cook a few minutes until meat is no longer pink.
4. Remove.
5. To the pot, add onion and pepper.
6. Cook a few minutes, stirring, until vegetables are soft.
7. Add meat.
8. Stir to combine.
9. Add remaining ingredients. Heat to a boil.
10. Reduce heat.
11. Cook, stirring occasionally, at least 45 minutes.
12. Remove bay leaf.
13. Serve immediately.

lean ground beef, butter, onion, red pepper, kidney beans, tomatoes, tomato sauce, clove garlic, bay leaf, salt, pepper, cumin, dried basil, oregano, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=893906 (may not work)