(Makes 6 servings)
1 pound lean ground beef or turkey
1 large onion, sliced
1 green bell pepper, chopped (or your favorite color pepper)
1 28-ounce can diced tomatoes
1 large or 2 small bay leaves
1-2 tablespoons chili powder
2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 15-ounce can kidney beans, rinsed and drained
Garnish:
Cheddar cheese, grated
Red onion, diced
Crumble and brown ground beef or turkey in a heavy pot over medium heat (add a little fat to the pot, if needed). When meat is cooked through (no pink remains), add onion and green pepper and cook until almost tender, approximately 8 minutes. Stir in tomatoes and seasonings, then bring chili to a simmer. Cover the pot and let chili simmer gently for 2 hours, adding bean liquid or water as needed to maintain consistency of thick soup. Add kidney beans to the chili and heat through, about 15 minutes. Remove the bay leaves. Serve chili in small bowls and garnish with grated cheese and onion, or other goodies as desired.
