2 lb. lean ground beef
1/4 c. vegetable oil
1 med. size onion, finely chopped
1/4 c. chili powder
1 tsp. ground black pepper
1 tsp. leaf oregano, crumbled
1 tsp. ground cumin
1 can (28 oz.) whole plum tomatoes, with liquid, chopped
2 tbsp. tomato paste
1/2 c. water
1 can (15 1/4 oz.) red kidney beans, undrained or pinto beans
1/4 tsp. salt

1. Saute beef in oil in large saucepan over high heat, working in batches if necessary, until browned, 5 minutes. Break up meat with wooden spoon.

2. Add onion and garlic. Lower heat to medium continue cooking and stirring occasionally, until onion is soft and transparent, about 8 minutes.

3. Add chili powder, black pepper, oregano, cumin, tomatoes, tomato paste and water. Bring to boiling. Lower heat, simmer uncovered, stirring occasionally for 50 minutes or until thickened. If chili seems dry, add a little more water.

4. Add beans with liquid. Cook until heated through 10 minutes. Stir in salt. Serve. Makes 6 servings.