3 garlic cloves, minced
2 tbsp. vegetable oil
4 lbs. round steak, ground
6 lg. onions
4 lg. peppers (green)
3 (1 lb.) cans tomatoes
4 (1 lb.) cans red kidney beans, drained
2 (6 oz.) cans tomato paste
1/4 c. chili powder
1 tsp. white vinegar
3 whole cloves
1 bay leaf
Salt and pepper to taste

Cook garlic in oil until golden. Crumble ground round in pieces and cook 10 minutes, breaking up to brown evenly. Pour off some of the oil and drippings into another skillet and cook sliced onions and green pepper until tender. Add to cooked ground round with tomatoes, kidney beans, tomato paste, chili powder, vinegar, cayenne pepper, cloves, bay leaf, and salt and pepper. Cover; cook over low heat for 1 hour. If too dry, add additional tomatoes. If too much liquid, uncover and simmer long. Makes 12 servings.