2 tbsp. vegetable oil
1/2 clove garlic, minced
1 lb. ground beef
1 (15 1/2 oz.) can kidney beans (undrained)
1/2 c. onion, chopped
1/2 medium green pepper, chopped
2 (8 oz. ea.) cans tomato sauce
1 tsp. salt
1 to 2 tsp. chili powder

Heat oil in large skillet; add garlic and ground beef. Stir until meat loses its red color. Pour off excess fat. Add beans with their liquid, onion and green pepper. Stir in tomato sauce, salt and chili powder. Simmer over low heat, stirring occasionally, until chili is desired thickness, about 45 minutes.

Makes 4 servings.

Submitted by: Melinda C. Taylor