1 1/2 c. dry red or 2 (1 lb.) cans kidney beans
1 lg. onion, sliced
1 green pepper, chopped
1 1/2 to 2 lbs. ground beef
1 (1 lb.) can tomatoes
1 (16 oz.) can seasoned tomato sauce
1 to 1/2 tbsp. chili powder
1 scant tsp. salt
1 bay leaf

If using dry beans, rinse beans; add to 1 1/2 quarts cold water and let stand overnight. Add 1 teaspoon salt to beans and the soaking water; cover and simmer until tender, about 1 hour. Drain, reserving the bean liquid.

Brown onion, green pepper, and meat in a little hot oil. Add beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, dash paprika, dash cayenne. Cover, simmer 1 1/2 hours, adding reserved bean liquid or water, if needed. This recipe can be used with a crockpot. Simmer 2 to 4 hours. Serves 6.