1 tbsp. salad oil
2 lbs. lean ground beef
1 c. coarsely chopped onions
1/4 c. diced green peppers
2 lg. garlic cloves, minced
2 (16 oz.) cans tomatoes or 4 c. chopped, peeled fresh tomatoes
1/4 - 1/3 c. chili powder
1 1/2 tsp. salt
2 (16 or 17 oz.) cans red kidney or pinto beans

In 5 quart Dutch oven over medium heat in hot salad oil, cook ground beef, onions, green pepper, and garlic until onion is tender, about 10 minutes, stirring frequently. Add tomatoes and their liquid, chili powder, and salt; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Stir in beans and their liquid; heat. Serve in soup bowls with a choice of accompaniments: Shredded lettuce, shredded mild Cheddar cheese or Monterey Jack cheese, diced avocados, minced onions, chopped green pepper, chunks of French bread, saltine crackers, hot corn tortillas, tortilla, or corn chips.