Mom's Beef Chili

Here's what you need

3 pounds ground beef

1 large onion, diced

1 large red pepper, diced

2 cloves of garlic, minced

3 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons cumin

1/2 teaspoon dried basil

2 teaspoons sugar

1 to 2 teaspoons salt

1 (1 lb) can diced tomatoes (juices and all)

2 (8 oz) cans tomato sauce (may not use all of it)

1 (6 oz) can tomato paste

1 (1 lb) can red kidney beans (optional)

2 tablespoons Frank's Red Hot (or more if you like it really spicy)

Here's what you do

In a large dutch oven, saute onions, peppers, and garlic in a bit of vegetable oil. Add the meat and saute of medium heat until browned and crumbled. Drain off the fat and return to the stove top.

Add one and half cans of tomato sauce and all remaining ingredients, except for the beans if using. Simmer uncovered 2 hours, stirring occasionally. For a thinner, soupier chili, add the remaining tomato sauce; otherwise, save the rest of the can for another use. 

Stir in the beans and warm through. Serve with crusty bread or over rice, topped with freshly grated cheddar cheese.