BASIC CHILI

Makes 10 to 12 servings.

2 tablespoons oil 1 cup chopped onion 1 cup chopped green pepper 1 tablespoon minced garlic 1¼ pounds beef chuck cubes 1¼ pounds ground chuck 1 1-pound can plum tomatoes, with juice 1 1-pound can crushed tomatoes 1 6-ounce can tomato purée ¼ cup chili powder 2 teaspoons cumin 2 bay leaves 4 cups chicken stock

In oil, sauté onion, green pepper and garlic 5 minutes. Add meat. Cook until brown and crumbly. Drain fat thoroughly.

Add tomatoes, purée, chili powder, cumin, bay leaves, and chicken stock. With the cover off, simmer until thick, about 2 to 3 hours.

Serve buffet-style with steamed rice, spaghetti, kidney or pinto beans, guacamole, sour cream, shredded zucchini, minced jalapeños, Monterey Jack cheese or shredded sharp Cheddar cheese. Guests can pick and choose.

This also freezes well; I usually get three or four meals for two out of a batch. Perfect for a large crowd. -- Kathy Albers, Times-Dispatch librarian