Karen's Fast Chili Recipe

3 pounds lean ground beef
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped red bell pepper or hot peppers
3 cloves garlic, pressed or minced
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons salt
2 (16-ounce) cans whole tomatoes
1 (16-ounce) can chopped tomatoes (spicy style)
1 (16-ounce) can tomato sauce
1 (6-ounce) can tomato paste
4 (15-ounce) cans red kidney beans

In a large kettle, brown the beef over medium heat. Drain the excess fat. Add the onion, peppers, and garlic. Stir in the chili powder, oregano, basil, red pepper, and cumin, and mix well. Cook until the onions are tender. Add the sugar and salt. Stir in the tomatoes, sauce, paste, and beans. Bring to a boil, and simmer for 20 to 40 minutes.

Yield: 16 servings

Tips From Our Test Kitchen:
Experiment with different types of beans, like lima or black beans. Serve with a dollop of sour cream and a piece of corn bread.