1/4 c. salad oil
1 c. chopped onion
1 c. chopped green pepper
1 clove garlic, chopped
2 lb. ground beef chuck
1 can (lg.) tomato puree
1 can (6 oz.) tomato paste
2 tbsp. chili powder
1 tbsp. sugar
3 tsp. salt
1/4 tsp. pepper
2 bay leaves
1 tsp. cumin
1 tsp. dried basil
Dash cayenne
2 cans (1 lb.) kidney beans (drained)
1/2 c. grated cheddar cheese

In hot oil in large skillet saute onions, garlic and green pepper, stirring until tender (about 5 minutes). Then drain. In a 5 quart Dutch oven, brown beef. Drain fat and add drained vegetable mixture. Add all ingredients except beans and cheese. Simmer 1/2 hour or until thick. Add beans, heat gently several minutes. Sprinkle with cheddar cheese. Run under broiler for seconds just to melt cheese.

P.S. It taste much better if prepared, except for cheese, the day before.