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Submitted by: Laurie Anderson from Mount Prospect, IL
Originally shared on the web 12/14/2015

2 to 3 lbs. ground beef
1 yellow onion, sliced
2 green peppers, chopped
5 14-1/2 oz. cans diced tomatoes
15-1/2 oz. can light red kidney beans
2 large or 4 small bay leaves
3 to 4 T. chili powder
1/4 t. cayenne pepper
1/4 t. paprika
1 T. salt
1/8 t. pepper
Optional: cooked elbow macaroni, shredded Cheddar cheese

In a large stockpot, brown beef over medium heat until no longer pink; drain. Add onion and pepper; cover and cook until onion is translucent and pepper is tender, about 8 minutes. Stir in undrained tomatoes. Add undrained beans and remaining ingredients; stir well. Reduce to low heat. Cover and simmer for 2 hours, stirring occasionally. At serving time, discard bay leaves; add toppings as desired. Makes 8 servings.