1 pound extra-lean ground beef
2 tablespoons croutons
1 teaspoon dried dill weed
1 cup minced onion
1 medium onion, chopped
1/2 cup butter, melted
1 (15 ounce) can peeled and diced tomatoes
1 whole green bell pepper, diced
2 teaspoons garlic powder
Place the beef, croutons, dill weed, onion, onion slices and green pepper into a large stockpot.
Bake at 375 degrees for about 45 minutes.
Remove meat from pot. Continue simmering, stirring often, for 2 to 4 minutes. Mix tomatoes, bell peppers and garlic powder into pot; simmer and stir until herbs are thoroughly mixed. Stir in reserved chili sauce.
Remove from heat. Stir in cream or lard. Pour over meat and stir all together. Cook 15 minutes or so on high heat, stirring until thickened. (Note: Do not overboil or this will not cook as well!)