Chili, Simple and Delicious

• 2 pounds lean ground beef
• 2 medium onions, chopped
• 1 green bell pepper, seeded and chopped
• 6 large garlic cloves, minced (the more garlic the better so don’t skimp!)
• 2 teaspoons dried oregano (rubbed between fingers to release the flavor)
• 1/2 teaspoon crushed red pepper flakes (or adjust to taste)
• 2-3 tablespoons mild chili powder
• 2 teaspoons cumin
• 4 (14-1/2 ounce) cans stewed tomatoes (with juice and undrained)
• 1 (15 ounce) can tomato sauce
• 2 teaspoons seasoned salt or white salt, to taste (I use seasoned salt)
• 2 (15 ounce) cans red kidney beans, with juice
• shredded cheddar cheese, optional
• sour cream, optional

Instructions:—————————————————

1. In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
2. Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
3. Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
4. Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!)
   
5. Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
6. Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.