Kid-Friendly Chili

from ButterYum

serves 6-8 as an entree

2 tablespoons olive oil

1 cup finely minced onion

1/2 cup finely minced green bell pepper

3 cloves garlic, minced

pinch of salt

1 pound ground beef (or ground turkey)

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 28-ounce can crushed tomatoes (high quality or low acid)

2 16-ounce cans kidney beans, drained (or any other beans)

2 teaspoons ground cumin

1 tablespoon dried parsley

2 teaspoons Worcestershire sauce

1 teaspoon Chipotle Tabasco sauce

1 bay leaf

Heat the olive oil in a heavy bottomed Dutch-oven over medium-high heat and saute the onionis, bell pepper, garlic, and a pinch of salt; stir frequently until the onions are translucent. Lower the heat to medium and add the ground beef, kosher salt, and black pepper; cook until the beef is no longer pink, stirring to break up clumps. Add crushed tomatoes, drained beans, ground cumin, parsley, bay leaf, Worcestershire, and Chipotle Tabasco; stir to combine. When mixture starts to bubble, reduce heat to low and simmer for 30-40 minutes, stirring occasionally. Remove bay leaf before serving with sour cream and shredded cheddar cheese.