1 lb. ground beef chuck
2 (8 oz. ea.) cans tomato paste
1 pkg. chili mix (such as Durkee or McCormick's)
4 tbsp. chili powder
3 cans water (use empty paste can), divided
1 large onion, cut into chunks
1 green pepper, cut into chunks
1 large clove garlic, chopped

Brown ground meat in a large skillet, breaking it up so it is fine. Drain grease from the meat, return to heat. Add tomato paste, chili mix, chili powder and 2 cans of water, mix well.

In a food processor or blender, place onion, green pepper, garlic and 1 can of water. Blend until uniform consistency is reached. Pour into pan and stir well.

Simmer until desired thickness is reached. Freezes well.

If desired, you may chop the onion and pepper and brown it with the garlic after the ground beef is drained. The result will be a chunkier (and usually messier!) sauce.

Submitted by: M. Cox