In a large saucepan, or Dutch oven, cook and break up the meat over medium-high heat until no longer pink. Add onion, green pepper and chili powder and continue to cook, stirring occasionally until the vegetables are tender. Stir in tomatoes and bring to a simmer. Add the beans and tomato paste. Reduce the heat to medium and simmer for 10 minutes.

Leftover ideas:
Chili makes a great topping on baked potato along with some grated cheddar cheese. Place 1/2 cup (125 mL) of chili along the lower half of a large flour tortilla. Sprinkle with 1/4 cup of grated cheddar or Monterey Jack cheese. Roll up, tucking in the sides. Place on a baking sheet and bake in a preheated 400 F (200 C) oven for 10-12 minutes until the tortilla is crisp and light golden. Serve with light sour cream.

Serves 6