Sunday Supper Chili

1/4 cup Texas Red Seasoning

2 large onions chopped

2 1/2 pounds ground beef

1 large green bell pepper, 1/4 inch dice

1 1/2 teaspoon salt

1 large can (28 oz) crushed tomatoes

1 large can (28 oz) diced tomatoes

2 cans (15-19 oz each) kidney beans, drained

1 cup water

chili toppers: sour cream, grated cheddar cheese, chopped red onions etc.

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1. Sauté the onions and the ground beef in a large pot over medium high heat for 10 minutes or until the ground beef is just cooked.

2. Stir in the salt and the Texas Red (if you are a heat lover, add more than the ¼ cup of Texas Red for even more heat). Add all the other ingredients (except the beans) to a large pot. Cook covered on a low boil for 30 minutes

3. Remove the cover add the beans and cook for an additional 15 minutes.

4. Serve with bowls of sour cream, grated cheese and chopped red onion if desired. This chili freezes well. Just thaw and heat through before serving.

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