1 tbsp. oil
2 lbs. lean ground beef
1 c. chopped onion
1/4 c. diced green pepper
2 lg. garlic cloves, minced
1 tsp. ground cumin
32 to 40 oz. crushed tomatoes
1/4 to 1/3 c. chili powder
1 1/2 tsp. salt
2 (16 or 17 oz.) cans red kidney beans

In 5 quart Dutch oven over medium heat, saute onion and green pepper in oil until onion is tender. Add garlic and ground beef, cook until ground beef is cooked through. Stir 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, heat. Top with shredded mild cheddar or Monterey Jack cheese when serving.