Coach Taylor'S Mexican Chili - cooking recipe

Ingredients

2 lb. ground beef
3/4 c. chopped green pepper
1 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can kidney beans, drained
2 (8 oz.) cans tomato sauce
1 (16 oz.) can tomatoes, chopped (undrained)
1/4 tsp. cayenne pepper
1 Tbsp. plus 1 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. dried whole basil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce

Preparation

Combine beef, ground pepper, onion and garlic in a Dutch oven; cook over medium heat until meat is browned, stirring to crumble meat.
Drain drippings.
Add kidney beans and remaining ingredients; cover.
Reduce heat and simmer 30 minutes, stirring occasionally.
If desired, serve with shredded Cheddar cheese and corn chips.