Chili

• 2 1/2 lb. ground chuck hamburger
• 2 c. chopped onions
• 2 cloves garlic, pressed
• 1 1/2 tsp. dried oregano leaves
• 1 tsp. dried basil leaves
• 1/4 tsp. crushed red pepper (optional)
• 1 to 2 tsp. ground cumin
• 1 Tbsp. sugar
• 2 cans (16 oz.) whole tomatoes, diced and undrained
• 2 cans (8 oz.) tomato sauce
• 1 (6 oz.) can tomato paste
• 1 to 2 cans (16 oz.) kidney beans, drained
• 1 green pepper, chopped
• 3 Tbsp. chili powder
• 2 tsp. salt

1. In chili kettle, over medium heat, saut beef, stirring occasionally, until red color disappears. Keep ground beef in small chunks. Pour off fat. Add onions, green pepper, garlic, chili powder, oregano, basil, red pepper and cumin; mix well. Cook, stirring, until onions and green pepper are tender, about 5 minutes. Stir in sugar, salt, tomatoes, tomato sauce and tomato paste. Mix well. Bring to boiling, breaking up tomatoes with a fork. Simmer slowly covered, stirring occasionally until thick and flavors are blended, about 40 minutes. Add beans; simmer, covered, 10 minutes or until hot. Makes 12 to 16 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144632 (may not work)