Chili Con Carne

Chili Con Carne

1 lb. beef round, fat trimmed and cut into 1-inch pieces (or substitute ground beef)
1 tsp. minced garlic
1 large onion, finely chopped
1 large green pepper, seeded and finely chopped
1 large red bell pepper, seeded and finely chopped
1 large yellow bell pepper, seeded and finely chopped
1 large banana pepper, seeded and finely chopped
1 large jalepeno pepper, finely chopped
1 14.5-oz can diced tomatoes, undrained
1 15-oz can tomato sauce

1 6-oz can tomato paste
2 15-oz cans kidney beans
1 tsp. chili powder
1 tsp. cumin powder
1 bay leaf

Preheat oven to 350. Combine meat and garlic in a large sauté pan or skillet and cook over medium heat until meat is browned; drain liquid. Add onion, all of the peppers, diced tomatoes, tomato sauce, paste and kidney beans to the meat. Stir until well mixed; add spices. Pour mixture into a 2 ½ quart casserole. Cover and bake for 1 hour and 15 minutes. Let cool, freeze in clean containers (mason jars or plastic freezer containers). Reheat in the microwave when ready to serve.