1 sm. onion, chopped
2 tbsp. vegetable oil
2 cloves garlic, chopped
1/2 lb. lean ground beef
1 sm. bell pepper, chopped
2 (16 oz.) cans kidney beans, drained and rinsed
1 (28 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/2 tsp. salt
2 tbsp. chili powder
2 tbsp. molasses
1 tbsp. sherry

Saute lightly garlic and onion in oil. Brown ground beef and drain off fat. Add beans and green pepper. Stir in tomatoes, tomato sauce, salt, chili powder, molasses and sherry. Simmer 45 minutes.

This is a good chili when served with cornbread (pita bread -crackers) and collard greens. Very good on cool days or in hot weather if you increase chili powder or add some hot sauce.