Speedy Weeknight Chili

• 1-1/2 pounds ground beef
• 2 small onions, chopped
• 1/2 cup chopped green pepper
• 1 teaspoon minced garlic
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 can (28 ounces) crushed tomatoes
• 1 bottle (12 ounces) beer or nonalcoholic beer
• 1 can (6 ounces) tomato paste
• 1/4 cup chili powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

ground beef, onions, green pepper, garlic, kidney beans, tomatoes, tomatoes, nonalcoholic, tomato paste, chili powder, oregano, hot pepper, sugar, salt, pepper

Taken from www.tasteofhome.com/recipes/speedy-weeknight-chili/ (may not work)