In large skillet brown ground beef, onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Stir in tomatoes, beans with sauce, tomato sauce, bay leaf, and oregano. Bring to boil, then reduce heat. Cover and simmer for 3 minutes. Makes 5 ½ cups, about 4 servings. Top with optional shredded cheese.
If you’d rather have a vegetarian chili recipe on hand, here is an exceptional one shared by Ross DePaola who has been working on this for some time while using a plant-based meat substitute, Beyond Meat preferred.
Hearty vegetarian chili
1 cup dry pinto beans, rinsed and drained
1 cup dry kidney beans, rinsed and drained
½ cup dry black beans, rinsed and drained
2-3 teaspoons salt, to taste
1 red bell pepper, cut into ¾-inch pieces
1 green bell pepper, cut into ¾-inch pieces
2 large garlic cloves, chopped
28-ounce can chopped tomatoes
1 tablespoon each of basil, oregano, and cumin