Chili - Chili con Carne

• 1 lb (.5 kg). chopped meat
• 3 tbsp (45 ml) fat, oil, crisco, etc.
• 1 large onion, chopped (I use Spanish or Vidalia)
• 1 large can tomatoes, chopped or diced
• 1 10-1/2 oz (294 grm). can tomato soup
• 1/2 tsp (2 ml). paprika
• 1/8 tsp (1 ml). cayenne pepper
• 1 bay leaf
• 4 tbsp (60 ml) to 6 tbsp (90 ml) chili powder (the more you use the spicier it is)
• 1 clove garlic,chopped
• 1 tsp (5 ml). salt
• 2 cans kidney beans, drained
• 1 green pepper, chopped

1. Heat fat in large pot, Dutch oven, or skillet.
2. Add onion, green pepper, and chopped meat.
3. Cook until brown stirring occasionally.
4. Add next 6 ingredients; stir together.
5. Cover and simmer about 1 hour, stirring occasionally.
6. Add additional water if mixture is too thick.
7. Combine garlic and salt.
8. Add garlic mixture and kidney beans to meat mixture.
9. Stir well; heat to boiling.

chopped meat, onion, tomatoes, tomato soup, paprika, cayenne pepper, bay leaf, chili powder, clove garlic, salt, kidney beans, green pepper

Taken from online-cookbook.com/goto/cook/rpage/001224 (may not work)