1 lb. ground beef or venison
1 onion, chopped
1 (8 oz.) can tomato sauce
1 c. water
1/2 c. chopped green pepper
1 1/2 to 2 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
Dash of ground oregano
2 (16 oz.) cans chili hot beans or kidney beans

Combine ground beef and onion in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Add remaining ingredients, except beans; cover and simmer 20 minutes. Stir in beans; continue to cook, covered, 45 minutes. Remove cover, and cook an additional 15 minutes. Top with Cheddar cheese. Yield: 2 quarts.