1 lg. green pepper, chopped
2 tbsp. vegetable oil
1 lg. onion
1 1/2 lbs. ground beef
2 tbsp. chili powder
1/2 tsp. salt
1/8 tsp. ground red cayenne pepper
28 oz. whole tomatoes
2 (16 oz.) cans red kidney beans, drained & rinsed
1/8 tsp. garlic

Heat oil in 3 quart saucepan. Add onions, cook until soft. Add beef, cooking until browned. Stir in chili powder, salt, cayenne pepper, and garlic. Blend well. Add tomatoes with their liquid. Bring to a boil, breaking up tomatoes. Cook until mixture thickens, stirring occasionally. Stir in beans, cook until thoroughly heated. Serve garnished with chopped scallions or grated cheddar cheese.