Chili Con Carne With Tomatoes

1 lb. ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can (28oz) tomatoes
1 can (8oz) tomato sauce
2 tsp. chili powder
1 tsp. salt
1/8 tsp. cayenne red pepper
1/8 tsp. paprika
1 can (15 1/2 oz) kidney beans, drained
4 or 5 servings (about 1 cup each)
In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender.
Drain off fat.
Stir in tomatoes (with liquid) and remaining ingredients except kidney beans.
Heat to boiling.
Reduce heat; cover and simmer 2 hours, stirring occasionally.
Stir in kidney beans; heat through.