Chili with Ground Beef and Beans

Feel free to use about 3 cups of fresh cooked and drained beans in place of the canned beans.

• 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 to 2 teaspoons chopped jalapeno, optional
• 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
• 2 cans (15 ounces each) red beans, drained

In a large skillet or Dutch oven, brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings. Cover and simmer over low heat for 1 to 1 1/2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Drain beans; rinse well. Add the beans and Continue cooking for 20 minutes, or until hot and bubbly.
Serves 6.