The Junior League of Chicago: Cookbook

Chicago Chili

1 large onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 pound ground beef
1 (28-ounce) can stewed tomato sauce
1 (8-ounce) can seasoned tomato sauce
1 1/2 tablespoons chili powder
3 whole cloves
1 bay leaf
1 1/2 teaspoon salt
2 (15-ounce) cans read kidney beans, drained

Cook the onion, bell pepper and garlic in a skillet until tender but not browned. Add the ground beef. Cook until lightly browned, stirring until crumbly; drain. Add the tomatoes, tomato sauce, chili powder, cloves, bay leaf and salt. Simmer for 1 1/2 hours, adding water to thin if necessary, remove the bay leaf and cloves. Stir in the kidney beans. Cook until heated through.

Yield: 4 to 6 servings