3 lb. onions, chopped
2 lg. green peppers, bite-size
4 garlic cloves, minced
1/3 c. olive oil
2 (28 oz.) cans plum or whole tomatoes including juice
2 (29 oz.) cans tomato puree
1/4 c. chile powder
1 1/2 tsp. oregano, dried, crumbled
1 tbsp. dried basil, crumbled
1 tbsp. salt, optional
2 lb. mild or hot Italian sausage removed from casing & crumbled
3-4 lb. lean ground chuck
2 (1 lb.) cans red kidney beans, drained & juices rinsed off

In a large kettle cook onions, peppers and garlic in the oil over low heat until the onions are soft. Add the tomatoes and their juices. The puree and all the spices, simmer the mixture for 15 minutes.