3 tbsp oil
1 onion, chopped
1 garlic clove, crushed
1 small green pepper, chopped
1 lb ground beef
1 tbsp mild chilii powder
1/2 tsp ground cumin
2 tbsp tomato paste
1 8-oz can tomatoes
1 14-oz can red kidney beans, drained

Heat oil in saucepan and add garlic, onion and pepper, frying until soft. Add the ground beef until pink is gone. Add remaining ingredients and bring to a boil. Cover and simmer for 1 to 1 1/2 hours.

Cool, place in freezer containers and freeze.

To serve: Thaw overnight in fridge, add to saucepan and slowly bring to boiling, stirring occassionally. Simmer for 5 minutes, then serve.