2 tablespoons butter or margarine

1 pound ground beef

½ red onion, chopped

½ green bell pepper, chopped

1 tablespoon (or to taste) chili powder

½ teaspoon (or to taste) cumin

½ teaspoon (or to taste) garlic powder

1 tablespoon granulated sugar

2 cups canned kidney beans, with liquid

2 cups canned crushed to matoes

• Melt the butter in a frying pan over medium heat. Add the ground beef. When the pink color is nearly gone and the ground beef is nearly cooked through, add the onion and green pepper. Cook for another couple of minutes until the ground beef is fully cooked. Drain excess fat from the pan.

• Stir in the chili powder, cumin, garlic powder, and sugar. Add the kidney beans and crushed tomatoes. Mix thoroughly.

• Cover and simmer the chili on low heat for at least 30 minutes. Taste and add more seasonings if desired. Serve hot.

How to Store Excess Ground Beef

Have more fresh ground beef than you need for one meal, no access to a freezer, and no desire to dine on ground beef two nights in a row? The solution: Cook the entire amount and store what you don't need in a sealed container in the refrigerator immediately after cooking (this helps prevent bacteria growth). Use within 3 or 4 days.