Margaret’s Chili

1 – 1 ½  lbs. ground beef

2 medium onions chopped

2 bell peppers chopped

2 - 15 oz. cans “Brooks Chili Hot Beans”*

1 - 15 oz. can red kidney beans

1 – 15 oz can tomato sauce

1 t. salt

1 – 2 T. Chili Powder (more/less to taste)

(*if you can’t find  an equivalent to Brooks beans

    increase the amount of chili powder)

Add also to taste:    Red pepper flakes

                                    Chopped jalapeno peppers

                                    “Hot sauce” (such as Tabasco sauce)

In a large soup pot, saute beef, onions and bell peppers together.     Add the rest of the ingredients and simmer at least one hour.

Serving condiments:             Sour Cream/Crème Fraiche

                                    Grated Cheese

                                    Crackers

                                    Chopped onions and/or bell peppers

                                    Jalapeno peppers