Chili (Like My Mom Used to Make)

In a large pan (I used a 5-quart pan), heat the olive oil over medium heat. Add the diced onions and cook for about 10 minutes, or until they’ve softened. Add the diced bell pepper and continue cooking for another five minutes.

Add in the chili powder and garlic powder and stir to coat all of the vegetables. Add in the ground beef, breaking it apart with a spatula, and cook it until it’s no longer pink.

Add the diced tomatoes, tomato sauce, enchilada sauce and both cans of beans and stir until everything is well incorporated and then bring to a simmer. Let the chili simmer on the stove for at least two hours or until thickened (see note). Taste and add the salt and pepper to taste.

Serve with a dollop of cream cheese, grated cheddar cheese, and chopped green onions.

Notes:
1. The enchilada sauce is optional. I just happen to be addicted to the stuff and put it in and on everything. I use the stuff in a jar, but feel free to use what you like or skip it all together.
2. If your chili gets too thick you can thin it with either water or some beef stock. About half-way through the simmering I added about a ¼ cup of water just to keep it from getting too thick too fast.