This is my favorite chili that's simply made, healthy, meaty, and crazy easy to throw together on a weeknight. Just add your favorite chili toppings!
Keyword: comfort food, weeknight chili
¼teaspoon cayenne pepper
1 28ounce can diced tomatoes (do not drain)
1can kidney beans, drained
1green pepper, diced
more salt and pepper to taste
In a large saucepan over medium-high heat, saute onions with salt in olive until tender and translucent, about 4-6 minutes. Add chili pepper and cayenne (if using). Add garlic and stir for another minute.
Add ground beef, breaking up the meat until browned, about 5-6 minutes. Add diced tomatoes (with the juices), bell pepper, kidney beans, and Bay leaves. Fill tomato can with water and add that to the pot. Allow chili to come to a boil.
Reduce heat to a simmer, cover sauce pan with lid, and let simmer for at least 20 minutes (or up to 45 minutes). Add more salt and pepper to taste. Serve warm with cornbread and your favorite chili toppings!
Leftovers: This chili is even more amazing the next day. Store in an airtight container and heat over medium heat in a sauce pan until heated through.