2 tbsp. butter
1 med. onion, chopped
2 lg. garlic cloves, chopped
1 lg. green pepper, chopped
2 (16 oz.) cans kidney beans
2 (16 oz.) cans whole kernel corn
2 tsp. salt
1 tsp. chili powder
2 (16 oz.) cans tomato sauce
2 (16 oz.) cans tomato paste

Makes a thick chili. If a thin chili is desired, substitute 3 (16 oz.) cans of tomato sauce and 2 or 3 (16 oz.) cans of stewed tomatoes.

Melt butter in medium saucepan. Saute onions, garlic, and green peppers until soft. Drain kidney beans, reserving 1/2 cup. Using an 8 quart pot, add the following: tomato sauce, tomato paste, chili powder, and salt. Stir until well blended. Add beans and corn next. Simmer over medium heat for 20 minutes. Serve with corn bread on a chill day for best results.