Firehouse Two-Alarm Chili

I LOVE a good Chili recipe and I just found this one in a magazine and cannot wait to try it out, it says its spicy without being too hot to hurt you....Sounds PERFECT!!

Prep: 30 minutes. Cook: 40 minutes

2 lbs. lean ground beef
1 large yellow onion, chopped
1 large green sweet pepper, chopped
2 cloves garlic, minced
2 15-oz cans chili beans with chili gravy
2 14 1/2-oz cans diced tomatoes
3 c. tomato juice
2 T. chili powder
1 T. sugar
2 t. crushed red pepper
2 t. ground cumin
1 t. salt
1 t. ground black pepper
Shredded cheddar cheese (optional)
Garlic-Parmesan Bread (recipe follows)

1. In a 5-6 quart Dutch oven, cook and stir ground beef, onion, sweet pepper and garlic until meat is brown and onion is tender; do not drain. Cook, covered, over medium heat 10 minutes, stirring occasionally. Drain fat.
2. Stir in undrained beans, tomatoes, tomato juice, chili powder, sugar, red pepper, cumin, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
3. Serve with shredded cheese, if you like, and slices of Garlic-Parmesan Bread.

Garlic-Parmesan Bread: Mix 1/2 c. softened butter and 3 cloves garlic, minced. Cut a 1-pound French bread loaf in half lengthwise. Spread garlic butter on each half. Sprinkle with 1/4 c. finely shredded Parmesan cheese. Place, spread side up, on baking sheet. Bake in 350-degree oven 12 to 15 minutes or until golden.

Makes 8-10 servings.