Here is what I am making for dinner. I found the recipe in my Taste of Home Heartwarming Soup magazine.
1 pound ground beef
1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste
In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 362 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 11 g fiber, 31 g protein.
My notes: I used about 2 pound of ground beef. I also added another tablespoon of chili powder a dash of cayenne pepper and doubled the cumin and oregano.
I also cooked it on the stove top to the point of simmering for 3 hours. Instead I put it in my crock pot on low for 4 hours.