1-1/2 pounds ground beef
1/2 large onion chopped
1/2 each of red, orange, yellow, and green bell peppers (chopped)
2 celery stalks (chopped)
4 garlic cloves, minced
2 cans (16 ounce can of dark, 16 ounce can of light) kidney beans, drained and rinsed
2 cans (15 ounces each) Tomato Sauce
2 cans (14-1/2 ounces each) Diced Tomatoes,
1 cup water
2 bay leaves
1/4 cup chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 tablespoon dried thyme
1 tablespoon pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram

In a large pot, saute onion, peppers, and celery in the skillet until onions are translucent. Add garlic; cook 1 minute longer.

Add beef to veggies and cook until no longer pink.

Stir in the beans, tomato sauce, tomatoes, water and seasonings.

Cover and cook on low for 3-5 hours.

Top with Cheddar Cheese and Eat. YUM!!!!