3    Garlic cloves; minced

      2 tb Oil

      4 lb Lean ground beef

      6    Onions; chopped

      4    Green bell peppers; chopped

      6 cn Whole tomatoes (1-lb size)

      4 cn Red kidney beans (1-lb size)

           - drained
      2 cn Tomato paste (6 oz size)

    1/4 c  Chili powder

      1 ts White vinegar

      3 ds Red pepper

      3    Whole cloves

      1    Bay leaf

           Salt, pepper
           Rice (optional)
  Saute garlic in oil in large heavy kettle until golden. Crumble in beef and
  cook 10 minutes, or until evenly browned. Pour some of oil and drippings
  into skillet. Add onions and green peppers and cook until tender. Add to
  cooked meat with tomatoes, kidney beans, tomato paste, chili powder,
  vinegar, red pepper, cloves and bay leaf, and season to taste with salt and
  pepper. Cook, covered, over low heat 1 hour. If too dry, add additional
  tomatoes. If too liquid, uncover and simmer longer. Serve with rice, if
  desired.