Chili for the Chilly Weather

I have the recipe for the perfect chili. I found it 12 years ago in a cookbook made up of recipes from Evan's great aunt Jewel.
This recipe is so easy and so tasty that I thought I would share.
If you do make it, let me know what you think.
P.S. if you are a no beans chili kind of person, this is not for you- just sayin'

The Perfect Chili
1 pound ground beef
1 Tbsp. vegetable oil
1 bell pepper, diced
1 medium onion, diced
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. pepper
1 can stewed tomatoes (get the ones that say diced)
1 8oz. can tomato sauce
1 can light red kidney beans (not "lite", but "light red") DO NOT DRAIN

Saute the onions and bell pepper in a saute pan and add the beef. Cook until the meat is browned and drain off any oil.
Transfer the meat mixture into a pot big enough to cook soup or chili.
Add all of the other ingredients and maybe a 1/4 c. of water if it seems too thick.
Cook over medium heat for 45 minutes to an hour. Stir occasionally.
Enjoy with cheese, sour cream and saltine crackers!
Makes 6 servings of roughly 1 and 1/3 cups.
Weight Watchers Points- 5