2 med. onions, chopped
1 green pepper, coarsely diced
1 tbsp. salad oil
2 tbsp. ground beef chuck
1 (1 lb.) can stewed tomatoes
1 (15 oz.) can tomato sauce
1/2 c. ketchup
1-2 tbsp. chili powder
2 tsp. salt
1/4 tsp. pepper
2 (1 lb. 1 oz.) cans red kidney beans, partially drained

In large kettle saute onions and green pepper in oil until tender. Add beef, stirring lightly to break up. Cover; simmer about 320 minutes or until meat loses color. Add tomatoes and next 5 ingredients. Simmer, uncovered 30 minutes, stirring occasionally. Add kidney beans; simmer an additional 15 minutes. Makes 10 to 12 servings, about 2 1/2 quarts.