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2 green bell peppers, diced
3 tablespoons Worcestershire sauce
3 tablespoons dark chili powder
2 tablespoons ground cumin
2 cans (28 ounces ea.) diced tomatoes
1 can (10 ounces) tomato paste

2 cans (15 ounces ea.) kidney beans, rinsed
2 or three tablespoons salt, to taste

In a large heavy pot, brown ground beef over medium-high flame. Drain and reserve grease for next step.

Sauté onions in excess grease, until transparent. Add garlic and cook a few more minutes.

Add peppers, tomatoes, tomato paste and seasonings. Stir to combine and bring to boil.

Add kidney beans and salt, to taste. Simmer for about an hour.