Heat oil in a 10-inch skillet, then brown the green pepper, onion and ground beef in the oil, stirring occasionally. Add the tomatoes, tomato soup, paprika, cayenne pepper, bay leaf and chili powder. Cover, simmer over low heat for about 1 hour, stirring occasionally. (Add more water if the mixture becomes too thick). Then, add the garlic, salt, kidney beans (with liquid) and heat thoroughly.

Submitted by Marianne Severson