2 cloves garlic, minced
2 lg. onions, diced
1 lg. bell pepper, diced
2 tbsp. vegetable oil
2 lbs. lean ground beef
2 (16 oz.) cans whole tomatoes (do not drain)
2 (16 oz.) cans kidney beans, drained
4 - 6 tbsp. chili powder
2 tsp. cayenne pepper
2 tbsp. cumin seed
Salt and pepper to taste
Grated cheddar cheese

In a 4 quart dutch oven, saute garlic, onion and green pepper in vegetable oil until onion is transparent. Add ground beef and cook until browned, breaking up into small pieces. Drain meat mixture. Add tomatoes to mixture, crushing all the tomatoes. Add remaining ingredients and stir well. Simmer uncovered for 30 minutes. If mixture is too thick, add water a little at a time. Serve hot with grated cheddar cheese on top. Corn bread makes and excellent side to this chili. Makes about 3 1/2 quarts of chili. NOTE: Use ground turkey instead of ground beef to reduce calories.