Chili con Carne

From the kitchen of: Dawn Corbin
1 lb. ground beef
1 large onion
1 green pepper
28 oz. can crushed tomatoes
1 large bay leaf
1 to 2 Tbsp. chili powder (I prefer McCormick's Hot Mexican-Style Chili Powder)
2 tsp. salt
½ tsp. alspice OR 1 Tsp. chopped garlic OR 2 cloves of fresh garlic crushed
1/8 tsp. cayenne pepper
1 15 oz. can kidney bean, drained (liquid reserved)
½ tsp. baking soda
½ c. water

Brown meat in heavy skillet, add onions and peppers. Cook until almost tender, add tomato puree and seasonings. Cover. Simmer over low heat 2 hours. (or cook in crockpot on low for 2 hours) Add bean liquid and water a little at a time to keep at soup consistency. Remove bay leaf. Add beans just before serving. Heat until beans are warmed through.