In a large skillet, cook the ground beef, onion and green pepper until the meat is browned and the onion is tender. Drain off the fat.
Stir in the tomatoes (including the liquid) and remaining ingredients, except the kidney beans and heat to boiling.
Reduce heat, cover and simmer for two hours, stirring occasionally.
Add kidney beans and heat until cooked through.
Makes 4-5 servings with about 1 cup each.