Thumbs-Up-From-Ny-And-Tx Chili Con Carne

• 1 tablespoon vegetable/canola oil
• 1 green pepper, chopped
• 1 large onion, chopped
• 1 garlic clove, mashed or pressed
• 1 pound ground beef (round) or ground turkey
• 1 10.5 oz can of tomato soup
• 2 15 oz cans of diced tomatoes
• 1/2 teaspoon paprika
• 1 tablespoon chili powder
• 3/4 teaspoon salt
• 1 bay leaf
• 1 15 oz cans of light red kidney beans

1. Heat oil in a wide skillet (at least 12") over medium-high heat. Add meat, green pepper, onion and garlic. When meat has browned and onions are translucent, add all remaining ingredients, except kidney beans, and stir to combine.
2. Cover and simmer over low heat for one hour, stirring occassionally. Add kidney beans, with liquid, and heat thoroughly. Sometimes I add in the beans at the same time as everything else which is easier and works fine too. If adding beans at the end, wait another 10 minutes or so untils have heated through. Remove bay leaf and serve.

vegetablecanola oil, green pepper, onion, garlic, ground beef, tomato soup, tomatoes, paprika, chili powder, salt, bay leaf, light red kidney beans

Taken from food52.com/recipes/15977-thumbs-up-from-ny-and-tx-chili-con-carne (may not work)