Chili

• 1-1/2 pounds lean ground beef
• 2 cups chopped onion
• 1 cup chopped green sweet pepper
  
• 4 cloves garlic, minced
• 2 15-16-oz. cans kindey, pinto, and/or black beans, rinsed and drained
• 2 14.5-oz. cans diced tomatoes, undrained (I use about 1-3/4 cups chopped fresh tomatoes with a bit more water)
  
• 1 15-oz. can tomato sauce
• 1 cup water
• 2 to 3 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon ground black pepper
• Desired toppings
  

Directions

1. In a 4-quart saucepan cook and stir ground beef, sweet pepper, chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Stir in tomato sauce, beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.