1 lb. ground beef
1 c. chopped onion
3/4 c. chopped green pepper
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) can dark red kidney beans, drained or chili beans
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1/2 tsp. dried basil, crushed

In a large kettle cook ground beef, onion, green pepper and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes. Makes 4 to 6 servings.

CROCKERY COOKER DIRECTIONS: In a skillet cook ground beef, onion and garlic until meat is browned; drain off fat. Transfer mixture to an electric slow crockery cooker. Stir in green pepper, undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook on low heat setting for 8 to 10 hours.