1 lb. ground beef
1 c. chopped onion
1 c. chopped green pepper
1 tsp. salt
1/2 tsp. pepper
1 tsp. curry powder
2 tsp. paprika
1 tbsp. Worcestershire sauce
1 to 1-1/2 (16 oz.) cans red kidney beans, drained
1 (16 oz.) can tomatoes, broken up
1 (8 oz.) can tomato sauce
1/2 (6 oz.) can tomato paste
1/8 c. sugar
1 tbsp. chili powder
1 bay leaf
1 tsp. powdered mustard

Use more or less, if desired.

In 3-quart saucepan combine kidney beans, tomatoes, tomato sauce, tomato paste and bay leaf. Simmer while meat mixture is being prepared. In skillet cook meat, onion and green pepper until meat is browned and vegetables are tender. While cooking add salt, pepper, curry powder, paprika and Worcestershire sauce. Empty meat mixture into saucepan and stir together. (If meat mixture has a lot of grease, drain most of it off first.) Add powdered mustard, sugar and chili powder. Cover and simmer 30 minutes. Makes 4 to 6 servings.