1 lb. beef, cut in 1/4 inch cubes
1 1/2 c. chopped onions
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato puree
3 heaping tbsp. chili powder
1/2 tbsp. cumin
1 sm. clove garlic, crushed
1/2 tsp. Tabasco
1 dash crushed red pepper
1 (16 oz.) can red kidney beans
Salt to taste

Saute beef. Drain off excess fat. Add all the ingredients except beans. Bring to a boil, stirring frequently. Lower heat and cook slowly until onions are tender. Add beans; stir in thoroughly. Continue cooking until beans are heated.