Source: Marlboro Country Cookin' Brochure 1992

3 pounds lean coarsely ground beef
2 small green peppers, chopped
2 medium onions, thinly sliced
2 cloves garlic, crushed
1/4 cup cooking oil
3 (1 pound) cans tomatoes
3 tablespoons chili powder
2 teaspoons crushed cumin seeds or ground cumin
1/4 teaspoon Tabasco sauce
1 cup water
3 (15 ounce) cans pinto or kidney beans

Cook beef, green peppers, onions and garlic in oil in a cast iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer for 45 minutes.

Stir in undrained beans; cover and simmer for 25 minutes.