2 tbsp. butter
3 lbs. ground beef
1 can kidney beans
1 c. onions, chopped
1 c. mushrooms, chopped
1/4 c. green pepper, chopped
4 cloves garlic, crushed
1 tsp. salt
Grated Cheddar cheese, optional
4 bay leaves
1 tsp. allspice
1 tsp. cinnamon
2 tsp. oregano
1 tsp. Italian seasonings
2 tbsp. chili powder
12 oz. tomato paste
9 c. water
Croutons or bread crumbs, optional

Melt butter in a large Dutch oven. Break up beef, add it to the butter and fry until brown. Drain grease. Add onions, green peppers, mushrooms, garlic. Add kidney beans, tomato paste and water.

After the mixture starts to simmer, gradually fold in chili powder, allspice, cinnamon, oregano, Italian seasoning and salt. If mixture tastes a little bitter add a teaspoon of sugar to help neutralize that taste. Add bay leaves. Cook for 3 hours, or until it becomes thick, stirring occasionally. Dish into bowls and top with grated Cheddar cheese and croutons or bread crumbs.