1/4 c. salad oil
1 large yellow onion, peeled and chopped
1 large clove garlic, pressed (optional)
1 large green pepper, chopped
1 1/2 lb. lean ground beef
2 tbsp. chili powder (more if desired)
1/2 tsp. cumin seeds
1/2 tsp. oregano
1 1/2 tsp. salt
freshly ground black pepper to taste
3 drops Tabasco
1 (10 3/4 oz.) can beef broth
2 1/2 c. peeled chopped fresh tomatoes or 2 (8 oz.) cans tomato sauce
1 (1 lb.) can kidney beans
about 1 c. shredded Mozzarella cheese

Heat oil in large skillet. Add onion, garlic and green pepper to skillet. Cook vegetables until soft, stirring often. Add beef, stirring with fork to keep texture loose. Cook until meat begins to lose its pink color. Pour off excess fat. Stir in chili powder, cooking over low heat 1 to 2 minutes. Add cumin seeds, oregano, salt, pepper, Tabasco, beef broth, tomato sauce or tomatoes and kidney beans. Stir to blend. Cover; simmer slowly 2 to 3 hours, stirring often so chili will not stick. Add more beef broth if needed. Garnish with shredded Mozzarella cheese.

Works great in your crock-pot. Cut the salt to 1/2 teaspoon and cook on low for 6 to 8 hours.