Chili#4

1 pound lean ground beef

1 tablespoon butter or margarine

1 medium onion -- finely chopped

1 medium green or red pepper* -- finely chopped

16 ounces kidney beans -- canned, drained

16 ounces canned tomatoes**

8 ounces tomato sauce -- canned

1 clove garlic -- minced

1 small bay leaf

1/2 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cumin

1/4 teaspoon dried basil

1/4 teaspoon crushed oregano leaves

1 tablespoon chili powder

**drained, cut into bite size pieces

In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until mea t is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minut es, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaini ng ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at lea st 45 minutes. Remove bay leaf. Serve immediately.

Busted by Christopher E. Eaves