2 lbs. ground beef
1 lg. onion, diced
1 lg. green pepper, diced
1 garlic clove, minced
1/4 c. chili powder
1/4 tsp. ground red pepper
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
2 1/2 tsp. salt
1 bay leaf
2 (15 1/4 to 19 oz.) cans red kidney beans

ABOUT 1 1/2 HOURS BEFORE SERVING:

1. In 5-quart Dutch oven or saucepot over high heat, cook ground beef, onion, green pepper and garlic, stirring frequently, until all pan juices evaporate and beef is well browned, about 15 minutes.

2. Stir in chili powder and ground red pepper; cook 1 minute. Stir in tomatoes with their liquid, tomato paste, salt and bay leaf; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

3. Drain kidney beans. Stir kidney beans into chili mixture; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 20 minutes longer to blend flavors. Skim fat from chili. Discard bay leaf. Makes 10 main dish servings.