4 lb. ground round
2 tbsp. vegetable oil
3 cloves garlic, minced
3 dashes cayenne pepper
3 cans peeled tomatoes
4 cans kidney beans, drained
2 cans tomato paste
3 whole cloves
1/4 c. chili powder
1 tsp. white vinegar
6 lg. green onions
4 lg. green peppers
1 bay leaf
1/2 tsp. black pepper
1 tsp. salt

Saute garlic in oil. Crumble into large roasting pan and brown, stirring and separating constantly to keep meat browning evenly. Pour off some drippings into a skillet and brown onion and green pepper. Add ground meat and remaining ingredients to onion and pepper. Cover and cook over low heat for 1 hour. Cool before freezing. Serves 12.