5 TBS oil
4 cups peeled, quartered fresh tomatoes (or canned)
1 cup chopped onion
4 cups freshly cooked kidney beans [or canned]
3 cloves garlic, finely chopped
1 tsp salt
1/2 cup diced green pepper [or red]
4 TBS chili powder
2 Ib lean beef coarsely ground
1 cup boiling water

Heat oil in Dutch oven or large frying pan. Saute onions, garlic, pepper until onions are translucent. Add beef and brown. Add remaining ingredients except water. Cover & simmer at least 1 hour. Add water, plus additional water to taste.

For a more authentic Mexican taste, add 1 TBS each wine vinegar and brown sugar