1 1/2 to 2 lbs. ground round
1 qt. tomatoes
1 lg. onion, chopped
1 bell pepper, chopped
1 sm. can tomato paste
1/2 tsp. sugar
1 tsp. salt
2 1/2 to 3 tbsp. chili powder
1 1/2 tsp. Accent
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/4 c. Texas Pete
2 (15 oz.) cans red kidney beans

Brown meat and drain. Put tomatoes in blender for just a few seconds and pour into crock pot. Add browned meat. Saute onion and pepper until just wilted, not brown and add to crock pot. Then add all other ingredients and stir well. Cook on low 5-6 hours. Serve topped with shredded cheese. Great served with hot cornbread on a cold rainy evening.