1 1/2 lb. lean ground beef
2 med. sized onions, diced
4 garlic cloves, minced
2 med. sized green peppers, diced
5 tbsp. chili powder
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
2 tbsp. packed brown sugar
2 tsp. dried oregano leaves
1 tsp. paprika
2 tsp. hot pepper sauce (I use Tabasco)
2 (16 oz.) cans red kidney beans

1. In 10 inch skillet over high heat, cook ground beef, onions, garlic and green pepper until beef is browned, about 15 minutes, stir frequently. Add chili powder; cook 1 minute longer.

2. Stir in tomatoes with the liquid, tomato paste, brown sugar, oregano, paprika and hot pepper sauce. Heat to boiling, stir to break up tomatoes. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally.

3. Stir in kidney beans with their liquid; heat through. Serves 6. 300 calories per serving.