Chillie

2 15 oz. cans kidney beans
1 medium green bell pepper
2 medium onions
2-3 cloves garlic
4 T. olive oil
1 1/2 pounds ground chuck (or one pound)
1 1/2 -2 T. mild chili powder
1 T. cumin
1 1/2 T. flour
3 c. chicken or beef stock
1 tsp. salt
1 28 oz can crushed tomatoes in puree
1 T. Worcestershire sauce
1-2 T. steak sauce, such as A-1
1/2 -2 cups additional stock, tomato juice or water if needed.

1. Drain the liquid from the canned beans. Rinse the beans well in a colander or sieve and set them aside.
2. Chop the green pepper and dice the onions.
3. Brown the hamburger and drain and put the cooked hamburger in a big pot.
4. Pour a few tablespoons of oil in the empty skillet and add the onions and peppers and saute them for about 6 minutes over medium heat. Stir in the minced garlic and cook two minutes more.
5. Sprinkle the chili powder, cumin and flour over the vegetables in the skillet and saute for one minute more, stirring nonstop. Stir in one cup of the chicken stock and cook for one minute. Transfer the contents of the skillet to the meat pot, along with the salt, crushed tomatoes, Worcestershire sauce, and steak sauce. Stir in the remaining two cups of stock and the beans.
6. Gradually bring the chili to a low boil, stirring it occasionally. Reduce the heat slightly and cook the chili, covered, at a gentle simmer for 1 to 1 1/2 hours, stirring occasionally. When done, the chili should be thick, but still somewhat soupy. If it starts to get too thick, add some extra stock or tomato juice, or water.
7. Serve with sour cream, cheese or onions if desired.