3 lbs. chopped chuck
1/4 c. chili powder
1 red hot pepper, fresh (if small use 2)
3 lg. onions
2 green peppers, fresh
3 cans pinto beans
2 cloves garlic
1 lg. can stewed tomatoes
1 lg. can tomato sauce

In a large skillet brown chopped chuck, mashing up small as it is cooking. Dice up onions, green peppers and dice very fine garlic and red hot pepper. Add to cooked, chopped meat, then add stewed tomatoes and tomato sauce plus 1 can of water. Cook for 2 hours. (If needed, add more water.) The last 20 minutes add the pinto beans. Top with grated cheddar cheese. May be served over rice or plain or elbow noodles. You may omit the pinto beans if you wish to have a chili sauce for hot dogs, etc.