1 lb. ground beef
1 lg. onion, sliced
1 green pepper, chopped
1 (1 lb. 13 oz.) can tomatoes
1 lg. or 2 sm. bay leaves
1 to 2 tbsp. chili powder
2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. paprika
1 (15 1/2 oz.) can kidney beans

Crumble and brown ground beef in heavy skillet, no fat added. Add onion and green pepper; cook until almost tender. Add tomatoes and seasonings. Cover. Simmer gently for 2 hours, adding bean liquid and water a little at a time, if needed, to keep consistency of thick soup. Add kidney beans, heat through. Remove bay leaves. Serve in small bowls. Serves 6.