1 tbsp. salad oil
2 lbs. lean ground beef
1 c. coarsely chopped onions
1/4 c. diced green pepper
2 lg. garlic cloves, minced
2 (16 oz.) cans tomatoes
1/4 to 1/3 c. chili powder
1 1/2 tsp. salt
2 (16 or 17 oz.) cans red kidney or pinto beans

In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook beef, onions, green pepper and garlic until onion is tender, about 10 minutes, stirring frequently. Add tomatoes and their liquid, chili powder and salt; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Stir in beans and their liquid; heat. Serve in soup bowls with choice of accompaniments: shredded cheese, corn chips, French bread, etc.