1 lb. lean ground beef
2 medium-sized onions, diced
2 garlic cloves, minced
1 medium-sized green pepper,
3 Tbsp. chili powder
1 tsp. cumin powder
1 (16 oz.) can tomatoes
1/2 (6 oz.) can tomato paste
1 Tbsp. packed brown sugar
1 tsp. salt
1/2 tsp. paprika
1 tsp. hot pepper sauce
1 (16 oz.) can red kidney
Cook ground beef, onions, green pepper and garlic until
beef is browned, about 15 minutes, over high heat, stirring
frequently. Add chili powder and cumin powder; cook 1 minute
longer. Stir in tomatoes with liquid, tomato paste, brown
sugar, paprika and hot pepper sauce. Heat to boiling, stirring
to break up tomatoes. Reduce heat to low; cover and simmer 45
minutes, stirring occasionally. Stir in kidney beans with
their liquid; heat through. Serves about 4 (makes 6 cups).
A second can of beans may be desired. Also, spaghetti
can be added to each serving and grated cheese on top of bowl.
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