Becky'S Chili Beans

• 2 1/2 lb. ground chuck
• 2 c. chopped onion
• 1 green pepper, chopped
• 1/4 tsp. garlic powder
• 3 Tbsp. chili powder
• 1 1/2 tsp. dried oregano
• 1 tsp. dried basil
• 2 tsp. ground cumin
• 1 Tbsp. sugar
• 2 tsp. salt
• 2 qt. canned tomatoes
• 2 (8 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 2 (1 lb.) cans kidney beans

1. In a large pot over medium heat, cook beef until all red disappears, keeping beef in small chunks.
2. Pour off fat.
3. Add onion, green pepper, garlic, chili powder, oregano, basil and cumin and mix well.
4. Cook, stirring until onion and green pepper are tender, about 5 minutes.
5. Stir in sugar, salt, tomatoes, tomato sauce and tomato paste.
6. Mix well.
7. Bring to a boil, breaking up tomatoes with a fork.
8. Simmer slowly, covered, stirring occasionally until thickened and all flavors are blended, about 1 hour.
9. Add kidney beans, simmer covered, for about 15 minutes, or until hot.
10. Makes 12 to 16 servings.

ground chuck, onion, green pepper, garlic powder, chili powder, oregano, basil, ground cumin, sugar, salt, tomatoes, tomato sauce, tomato paste, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463929 (may not work)