3 T. oil

½ cup chopped green pepper

½ cup chopped onion

1 lb. lean ground beef

2 cups canned tomatoes

1  (10 ½ oz.) can tomato soup

½ t. paprika

⅛ t. cayenne pepper

1 bay leaf

1 T. chili powder

1 clove garlic, mashed

1 t. salt

1  (16 oz.) can red kidney beans with liquid

Heat oil in a 10-inch skillet, then brown the green pepper, onion, and ground beef in the oil, stirring occasionally.  Add the tomatoes, tomato soup, paprika, cayenne pepper, bay leaf and chili powder. Cover and simmer over low heat for about one hour, stirring occasionally.  (Add more water if the mixture becomes too thick.)  Then add the garlic, salt, and kidney beans with liquid and heat thoroughly. Serves 6.

Submitted by Mike Hackman, Columbus, Indiana