Mom's Chile

2 lbs. lean ground beef

2 cloves garlic, minced

1 onion, chopped

1 green pepper, sliced

1 quart of bottled tomatoes or 3 cans of canned tomatoes 

1 c. water

2 T. chili powder

1/2 tsp. salt

1/2 tsp. sugar

1 T. mustard

1 T. worcestershire sauce

2 16-oz cans kidney beans

In a soup pot, brown the beef, garlic and onions.  Add peppers, tomatoes, water and seasonings, and simmer for 30 minutes.

Drain and rinse kidney beans and add to mixture.  Simmer for another 15 minutes and serve. This picture shows a thicker chili than my recipe.  My chili is more soupy.