Chili

1 green bell pepper, chopped
2 large onions, chopped
1 1/4 lb. lean ground beef
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon Worcestershire sauce
1 ½ teaspoon salt
1 ½ teaspoon dried basil
1 ½ teaspoon oregano
1 teaspoon tabasco sauce
½ teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 cans kidney beans (15-16 ounces each)
1 can (28 ounces) tomato puree
Saute peppers and onions over medium heat until soft, about 10 minutes. Add ground beef, increase heat to medium/high. Cook 3 minutes, stirring. Stir in spices cook 4-5 minutes until beef is no longer pink. Add kidney beans and tomato puree and boil. Reduce heat, cover, and simmer for 30 minutes. Add additional spice to taste (tabasco and cayenne)