1 lb. lean ground beef
2 lg. chopped onions
2 (15 1/2 oz.) cans red kidney beans
2 (15 1/2 oz.) cans dark red kidney beans
1 (28 oz.) can peeled Italian tomatoes, cut up
1 (14 1/2 oz.) can stewed tomatoes
2 (4 oz.) cans green chili peppers
1/4 c. chili powder
1 tsp. garlic powder
1 tsp. dried crushed oregano
1/4 tsp. ground red pepper
1/8 tsp. pepper

In Dutch oven cook the beef and onions until meat is brown and onions tender. Drain fat.

Add undrained beans, undrained tomatoes and chili peppers. Next add chili powder, garlic powder, oregano and pepper (also red pepper if used). Bring to boil; reduce heat. Simmer uncovered 1 1/4 hours or until desired consistency, stirring occasionally. 12 (1 cup) servings.

Better if made day before needed.