1 1/2 lb. ground chuck
1 lg. onion, chopped
Salt and pepper to taste
1 lg. green pepper, seeded and chopped
1 (15 oz.) can stewed tomatoes, juice and all
1 (28 oz.) can plus 1 (8 oz.) can tomato sauce
1/2 c. water
1 (2.37 oz.) jar chili powder
1 (15 oz.) can kidney beans

Brown ground chuck, onion, green pepper, salt and pepper; drain off excess fat. Place meat mixture into a 5 1/2 quart kettle. Add the tomatoes, sauce and water and mix until well blended. Stir in almost half of a 2.37 ounce jar of chili powder or more if you like it hot.

Simmer covered over low heat for 45 minutes to 1 hour. The last 20 minutes of simmering, add a drained 15 1/2 ounce can of kidney beans. Stir.

Serve with warmed corn tortillas on the side to absorb the "heat". Can top bowls of chili with chopped onions and grated Cheddar cheese. Serves 6 to 8.