2 tbsp. salad oil
1/2 c. thin sliced onions
2 tbsp. green pepper
1/2 lb. ground chuck
1/2 c. boiling water
1 c. canned tomatoes
1 1/2 tbsp. chili powder
2 tbsp. cold water
1/4 tsp. salt
1 1/2 tsp. garlic powder (or 1 sm. garlic clove-minced)
2 c. kidney beans (undrained)

In oil in skillet, cook onions and peppers until tender. Add meat; cook uncovered until meat starts to sizzle and brown. Add boiling water, tomatoes, chili powder mixed in cold water until smooth, salt, sugar, garlic. Simmer 1/2 hour. Add a little hot water if mixture thickens to much. Add beans, heat 5 minutes. Serve in bowls or over pasta. For thinner chili, replace canned tomatoes with 1 1/3 cups diced fresh tomatoes.