2 15-ounce cans beans (e.g., black beans, red beans, pinto beans)
Instructions
Heat the oil in a Dutch oven over medium heat. Add the ground beef and onions and cook, breaking up the beef and stirring, for 5 minutes.
Add the bell pepper and garlic and continue cooking and stirring for 2 to 3 minutes or until the beef is no longer pink.
Add the tomatoes, green chile peppers, jalapeño (if using), tomato sauce, chili powder, cayenne, and bay leaf. Bring to a simmer, reduce the heat to low, cover the pan, and simmer for 1 to 1 1/2 hours. Check periodically and add a small amount of water or broth if necessary.
Add the beans and continue cooking for 20 minutes.
Serve the beans hot, garnished with cheese or green onion tops and freshly baked cornbread on the side.