1 1/2 cups dry red beans or kidney beans or 2 cans beans, drained
1 tablespoon vegetable oil
1 large onion, quartered, sliced
1 green bell pepper, chopped
1 pound ground round
1 can (14.5 ounces) tomatoes
1 can mild green chile peppers
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 1/2 teaspoons salt
dash cayenne pepper, or to taste
2 whole cloves
1 small bay leaf
Cooking
Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.
In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, chile peppers, tomato sauce, and seasonings. Cover and simmer for 1 1/2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.
Serves 6.
From: http://southernfood.about.com/od/groundbeefchili/r/50716b.htm