Bean Counter Chili

1 pound ground round

1 (16-ounce) can cooked tomatoes

1 (8-ounce) can tomato sauce

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 tablespoon salt

1/2 teaspoon pepper

3 teaspoons chili powder

3/4 teaspoon paprika

Pinch of oregano

2-1/2 cups canned or cooked kidney beans, drained

In a large saucepan or Dutch oven, brown sirloin. Add tomatoes, tomato sauce, onion, green bell pepper, salt, pepper, chili powder, paprika, and oregano; stir. Bring to a slow boil. Reduce heat and simmer, covered, for 30 minutes, stirring occasionally. Add kidney beans and cook an additional 45 minutes, stirring frequently. If mixture is too thin, add 1/2 teaspoon of flour until desired thickness. 

Yield
6 servings