2 reg. sized cans red or pinto beans
2 sm. cans stewed tomatoes
1/2 med. onion, chopped
1/2 med. bell pepper, chopped
2 tbsp. vegetable oil
1 1/2 lbs. ground beef
1/2 lb. med. Cheddar cheese, grated
Chili powder, cumin, salt, and pepper

In a heavy 4-6 quart pot or very deep heavy skillet, add vegetable oil, onion, pepper, and spices (to taste). Simmer until tender; add beef. Cook until light brown and chunky. Add beans, stewed tomatoes with juices. Simmer until liquid is reduced. When mixture is right to serve, add grated Cheddar cheese and stir until cheese is blended. Serve with French bread.