2 lbs. lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 (16 oz.) can stewed tomatoes
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 c. water
1 tsp. garlic powder
4 T. ground cumin
5 T. chili powder
salt and pepper to taste
diced jalapeño peppers (optional)
2 (15 1/2 oz.) cans kidney beans
Brown the ground beef over high heat, adding the onion and green pepper. Drain off any excess fat.
Add the stewed tomatoes, tomato sauce, tomato paste, water, cumin, chili powder, garlic powder, salt, pepper and jalapeños.
Bring to a boil, stirring occasionally. Lower the heat and simmer for 15 minutes. Add the kidney beans and bring
to a boil again. Simmer for 10 minutes and serve hot.