1 lb. ground beef
1 c. chopped onion
3/4 c. chopped green pepper
1 lb. canned tomatoes (16 oz.)
1 (8 oz.) can tomato sauce
1 (16 oz.) can dark red kidney beans
1 tsp. salt
3 tsp. chili powder
1 bay leaf
1 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. sugar
2 dashes garlic powder
3 dashes Tabasco sauce

On the stove directions:

In large kettle cook ground beef, onion, green pepper and garlic powder until meat is browned. Drain off grease. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, vinegar, lemon juice, Tabasco sauce, salt, sugar and bay leaf. Bring to a boil, reduce heat. Cover and let simmer for 20 minutes. Remove bay leaf before serving. Serve hot.

Crockery cooker directions:

In a skillet cook ground beef, onion and garlic powder until meat is browned. Drain off grease. Transfer mixture to any electric slow crockery cooker. Stir in green pepper, undrained tomatoes, kidney beans, tomato sauce, chili powder, vinegar, lemon juice, Tabasco sauce, salt, sugar and bay leaf. Cover and cook on low heat setting for 8 to 10 hours or medium setting for 5 hours. Remove bay leaf before serving. Serve hot. Serves 6.