1 med. onion, chopped
1 green pepper, coarsely diced
1 tbsp. salad oil
2 lb. lean ground chuck
1 (16 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
1/2 c. tomato ketchup
2 tbsp. chili powder
2 tsp. salt
1/4 tsp. black pepper
2 (15 1/2 oz.) cans kidney beans

In large kettle or Dutch oven, saute onions and green pepper in oil until tender. Add beef, stirring lightly to break up. Cover and simmer about 30 minutes or until meat loses color. Drain excess fat. Add tomatoes and next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Add kidney beans (partially drained); simmer and additional 15 minutes. Makes about 2 1/2 quarts or 8-10 servings.