Chili Con Carne

1 ts Vegetable oil
1 1/2 lb Lean ground beef; or ground turkey
1 c Chopped onion
1 lg Green pepper; chopped
1 Clove garlic; minced
2 cn Whole tomatoes; chopped (about 16 ounces each)
1 cn Tomato sauce; (about 14 ounces)
1 ts Chili powder; or to taste, up to 2
1 ts Salt; optional
1/2 ts Dried oregano
1/2 ts Ground cumin
1/2 ts Freshly ground black pepper
1 Whole bay leaf
1 cn Kidney beans; rinsed and drained (about 15 ounces)

Coat a large, heavy pot with oil. Add the meat, onion and green pepper and cook over medium-high heat, stirring, until the meat is no longer pink. Drain off any fat.

Add the garlic, tomatoes, tomato sauce, chili powder, salt (optional), oregano, cumin, black pepper, and bay leaf. Cover loosely and simmer about an hour, stirring occasionally. Taste for seasoning and add more if desired.

Add kidney beans and cook 20-30 minutes. Remove bay leaf and serve.

Yield: 7-8 servings Serving size: 1 cup

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