Chili
Servings: 8
Cooking Time: 45 minutes
Preparation Time: 1/2 hour
Category: Entree
Cuisine: Mexican
Rating: 4/5 stars
Source: Personal

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Ingredients
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2 1/2-3 lb 80% lean ground beef
1 pkg McCormick Chili Seasoning (you chose the heat)
4 cloves garlic (pressed or chopped fine)
2 large green bell peppers chopped (you can also use yellow or red for color)
2 cans cans crushed tomatoes (28 oz each)
1 tsp dried basil
1 tsp dried oregano
 Shredded Cheddar Cheese (optional)
 Sour Cream (optional)
2-3 leaves Bay leaves
1 pepper Finely Chopped Jalapeno (heat) (optional)
2 large sweet or vidial onions chopped
1 can 40 oz Red kidney beans

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Instructions
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In a heavy salted pot (I use a 12 qt stock pot for 8 servings), brown
the ground beef (I normally put a little PAM on the pot).  When just
about browned, add the garlic being careful not to burn the garlic.
Drain the fat off of the beef.   Per the directions, prepare the
McCormick chili seasoning and add to the beef.  Stir and heat for a
few minutes until mixed.

Set the beef aside.  Saute the onions and pepper until the onions are
translucent.  You can use some of the fat that you drained off (if you
wish) or use some olive or canola oil.

Combine the beef and onions/peppers back into the pot.  Add the canned
tomatoes, the spices (and optional jalapeno if desired), and bring the
misture to a boil (should take about 10-15 minutes).  Reduce heat and
add in the kidney beans.  Simmer (partially covered) on low for about
25-30 minutes stirring occasionally to ensure the bottom of the pot
does not burn.   Some of the liquid should cook off and the mixture
will thicken.  You can simmer longer if there is too much liquid.
Serve hot, or reheat in individual bowls in the microwave.  Top with
shredded cheddar and a dollop of sour cream if desired.

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Notes
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I sometimes use beer in the Chili Seasoning mix to add a little
flavor.