2 (16 oz.) cans stewed tomatoes
1 (16 oz.) can tomato sauce
1 (15 oz.) can red beans, rinsed & drained
1 (15 oz.) can garbonzo beans
1 1/2 lb. lean ground beef
2 lg. green peppers, coarsely chopped
1 lg. onion, coarsely chopped
1 tsp. seasoned salt
1 tsp. basil
1/4 tsp. chili powder
1 tbsp. Worcestershire sauce
3 tbsp. butter

In large skillet, saute onion in 2 tablespoons butter for 5 minutes. Add green pepper plus 1 tablespoon butter and saute 5 minutes more. Remove from skillet and set aside in a bowl.

Add ground beef to skillet and brown, breaking it apart with a fork. Drain off fat and add seasonings and Worcestershire sauce. Cook over medium heat. Add tomato sauce and 1 can stewed tomatoes with liquid. Drain second can of tomatoes and add to skillet. Break apart tomatoes. Add red beans (rinsed and drained). Add garbonzos (rinsed and drained). You may remove outer skins if desired. Cook for 10 minutes and add onion and green peppers; cook 15 minutes. Serve over rice. Serves 4-6.