|Lean ground beef||1 Pound|
|Onion||2 Cup (32 tbs), chopped|
|Canned red kidney beans||31 Ounce (Two 15 1/2 Ounce Cans)|
|Canned dark red kidney beans||31 Ounce (Two 15 1/2 Ounce Cans)|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned diced green chili peppers||9 Ounce (Two 4 1/2 Ounce Cans)|
|Chili powder||4 Tablespoon|
|Garlic powder||1 Teaspoon|
|Dried oregano||1 Teaspoon, crushed|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
1 In a 6- to 8-quart pot cook the ground beef and onion until meat is brown and onion is tender. Drain well.
2 Stir in the undrained beans, the undrained tomatoes, and the undrained chili peppers. Add the chili powder, garlic powder, oregano, ground red pepper (if using), and black pepper.
3 Bring to boiling; reduce heat. Simmer, covered, about 1 1/4 hours or until desired consistency, stirring occasionally.