1 lb. lean ground beef
1 small diced onion
2 cloves minced garlic
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
1 (15 oz.) can chili beans in chili sauce such as ranch style beans
1 (15 oz.) can dark red kidney beans (rinsed and drained)
1/2-1 tbsp. chili powder
2 whole, fresh roasted, chopped and seeded Anaheim, Mexican or green chilies (if fresh chilies are not available, you can find them in most frozen food isles or use a 4 oz. can of chopped, roasted green chilies)
1 tsp. cumin
1 tsp. paprika
1 tsp. dried oregano
1 bay leaf
tomato paste (see note)

Brown ground beef, onion and garlic together in a large Dutch oven until onion begins to turn clear and beef is browned. Add the remaining ingredients and simmer on low for several hours.

Note: To thicken chili, add a couple of tablespoons of tomato paste at the end, if desired.

This can also be cooked all day on LOW in a Crock-Pot and I like to serve this chili with shredded cheddar, dairy sour cream, diced onion and sweet corn bread.

Submitted by: Colorado Springs