1/2 tsp. celery salt
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. Worcestershire sauce
2 tsp. dried leaf oregano
1 lg. bay leaf
Garnish with shredded cheese, chopped onion
1 lb. ground beef
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1/4 tsp. Tabasco sauce
1 (16 oz.) can kidney beans, drained and rinsed

Sprinkle celery salt in a skillet. Crumble ground beef into skillet. Add onion and green pepper. Cook over medium-high heat for 9 to 10 minutes or until meat is browned, stirring frequently. Drain off fat. Stir in tomatoes, tomato sauce, Worcestershire sauce, oregano, bay leaf, chili powder and Tabasco sauce. Gently stir in beans. Bring to a boil over high heat. Reduce heat to medium- low; cover. Cook 45 minutes or until vegetables are tender and flavors blend, stirring occasionally. Remove bay leaf. Serve in bowls topped with cheese and onion. Serves 4.