3 cloves minced garlic
6 lg. onions, finely chopped
6 lbs. ground round or chuck
4 to 6 (16 oz.) cans kidney beans, drained
2 (6 oz.) cans tomato paste
Salt and pepper to taste
2 tsp. wine vinegar
Cooking oil
6 lg. green bell peppers, finely chopped
5 (16 oz.) cans Italian tomatoes
5 whole cloves
3 bay leaves
4 tbsp. chili powder
2 tsp. cumin
4 drops hot pepper sauce

In a large roaster, saute garlic in oil and remove. Saute onions and pepper until golden brown, remove and drain. Add meat to oil, separate with fork and cook until all meat is gray in color. Drain off fat. Add onions and peppers to meat; mix well. Then add remaining ingredients. Cover and simmer over low heat 1 hour. Simmer uncovered 1 hour. Remove cloves and bay leaves. Serves 25.