Suzanne’s Best Chili

Brown ground beef in small skillet.  Set aside.

In Dutch oven, cook onion and pepper in olive oil until translucent and softened, 4 - 6 minutes. Add  garlic.  Stir for 1 minute.  Add the ground beef to Dutch oven. 

Drain the  kidney beans and  add to pot.  Add the chili beans (undrained).  Add whole tomatoes, and liquid in can.  Fill tomato can with water and add to pot.  Add cumin and oregano and chili powder,  Stir well, bring to boil, then  reduce to a simmer.  As the chili cooks, the tomatoes will soften.  Break them up on the side of the pot with a wooden spoon.  Cook 1 hour, stirring occasionally.

Serve with sour cream and shredded cheese, add as desired.  I serve with cornbread.