1 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, crushed
1 can (15 oz.) kidney beans, undrained
1 can (15 oz.) tomato sauce with bits
1 tbsp. chili powder to taste
1/4 tsp. oregano
1 tsp. salt
3 ripe avocados, halved & peeled

In a large skillet, brown the beef with the onion, green pepper and garlic, cooking until vegetables are limp and meat is brown and crumbly. Pour off any fat. Stir in beans, tomato sauce, chili powder, salt and oregano. Simmer about 40 minutes. To serve, place avocado halves in individual serving bowls, and spoon chili mixture over. Serves 4 to 6.