1 med. to lg. onion
2 (1 lb. 12 oz.) cans tomato puree
2 (1 lb. 4 oz.) cans red kidney beans
3 lb. chopped beef
1 tbsp. sugar
1/2 tsp. chili powder
1 3/4 tsp. dried red pepper flakes (pizza pepper)
1 1/4 tsp. cayenne pepper
Salt to taste
3 green bell peppers (optional)

Drain the kidney beans and place into a large pot. Add tomato puree, sugar, dried red pepper flakes, cayenne pepper.

In a large skillet, brown the beef and discard the fat. Add the browned beef to the large pot with tomato puree and other ingredients. Saute the onions (and optional green bell peppers) in the same skillet used for browning the beef using a little of the beef fat. Add the sauteed onions (and green bell peppers) to the large pot with the other ingredients.

Simmer over a low flame for 1 hour stirring every 15 minutes or so. Makes approximately 3 quarts of chili.