1 tablespoon vegetable oil
1 pound ground beef
1 small onion, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 tablespoon garlic powder
1 tablespoon dried basil
2 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon cornstarch
2 cups water
1 (8 ounce) package brown beans, rinsed
1 (4 ounce) can tomato sauce
2 teaspoons cornstarch
1 cup tomato paste
2 teaspoons molasses
1 cup chili beans
1 cup chopped fresh parsley
Heat oil in large saucepan over medium heat. Brown beef, onion and bell pepper; drain.
Heat vegetable oil in large saucepan over medium heat. Add bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until beef is no longer pink. Stirring frequently, cook and stir for 3 minutes.
Add garlic powder, basil, chili powder, chili powder, cornstarch and water; bring to a boil; boil, stirring constantly, for 2 minutes. Add brown beans; cook, stirring occasionally, for 2 minutes or until beans are tender.
Add tomato sauce, tomato paste, cornstarch, tomato paste stir in 6 tablespoons bean paste, tomato paste stir in molasses, tomato paste, cornstarch, tomato paste; simmer for 2 minutes.
Add brown beans, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce; simmer for 1 minute.
Top with tomatoes, parsley, chili beans, tomatoes, parsley, chili beans, tomato, parsley and remaining beans; toss.