1/4 c. salad oil
1 c. chopped onion
1 c. chopped green pepper
1 clove garlic, crushed
2 lbs. ground beef, chuck
2 cans (1 lb.) tomatoes, undrained
1 can tomato paste (6 oz.)
2 tbsp. chili powder
1 tbsp. sugar
3 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 tsp. cumin
1 tsp. dried basil (opt.)
Dash of cayenne
2 (1 lb.) cans red kidney beans

In hot oil in large skillet, saute onion and green pepper and garlic. Stir until tender (5 minutes). Drain. In 5 quart Dutch oven, brown beef, drain fat. Add drained vegetables. Add all remaining ingredients except beans. Simmer 1 1/2 hours. Add beans, heat 10 minutes.