1 c. onion, thinly sliced
1 c. green pepper, coarsely chopped
2 lbs. ground chuck
1 (16 oz.) can red kidney beans or pinto beans, drained
1 tbsp. steak sauce
1 (16 oz.) can whole kernel corn, drained
1 (32 oz.) can Italian-style tomatoes
2 (8 oz.) cans tomato sauce
Dried basil, to taste
Dried mustard, to taste
Salt & pepper, to taste

Cook onion and green pepper in Wesson oil in large skillet or kettle until onion is golden. Add beef and cook, stirring with fork to break up meat until browned. Add remaining ingredients and mix well. Cover and simmer 15 to 20 minutes. Carrots and potatoes can be added for variation. Serve with cornbread. Serves 8 to 10.

(School Principal)