2 tbsp. safflower oil
1 1/2 lbs. lean ground round
1 can (69 cents) Progresso kidney beans
1 lg. green pepper, chopped
1 med. onion, chopped
1 (28 oz.) can (Pastene) crushed tomatoes
1 garlic clove, minced
1/2 can (1 1/2 oz.) chili powder
1 bay leaf
Pinch of salt

In the oil, saute the ground round; add pepper, onion and let them soften up a little. Add the crushed tomatoes, minced garlic and salt. Drain the kidney beans and add. Drop in the bay leaf; stir and simmer 10-15 minutes. Serve over rice if desired and enjoy.

This is from Cattleman's Restaurant in New York City via Moe Ferris.