2 lbs. ground chuck
1 c. onion, chopped
1 med. bell pepper, chopped
1 tsp. garlic salt
1 tsp. seasoning salt
1 (16 oz.) can tomatoes
1 tbsp. sugar
1/2 c. raisins
1 tsp. chili powder
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. black pepper
1 tbsp. cooking oil
1/2 c. toasted, slivered almonds
1 tsp. poultry seasoning or rosemary

In a large skillet, cook ground chuck, bell pepper and onions in oil over medium heat, stirring to break up meat until meat is browned and onion is tender; drain off fat. Add rest of the ingredients and bring to a boil. Simmer over medium heat for 15 minutes; stirring occasionally. Serve over rice or egg noodles. Serve over steamed cabbage if you are on a diet.