INGREDIENTS:

• 1 lb. ground beef
• 1 lg. onion, sliced
• 1 green pepper, chopped
• 1 (1 lb. 13 oz.) can tomatoes
• 1 lg. or 2 sm. bay leaves
• 1 to 2 tbsp. chili powder
• 2 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/8 tsp. paprika
• 1 (15 1/2 oz.) can kidney beans

DIRECTIONS:

• Crumble and brown ground beef in heavy skillet, no fat added. Add
• onion and green pepper; cook until almost tender. Add tomatoes and
• seasonings. Cover. Simmer gently for 2 hours, adding bean liquid
• and water a little at a time, if needed, to keep consistency of
• thick soup. Add kidney beans, heat through. Remove bay leaves.
• Serve in small bowls. Serves 6.