This chili is super yummy and super easy!
1 lb. lean ground beef (you can also substitute turkey, or tofu)
1 small onion, chopped
1 tsp. salt
1-2 tsp. chili powder
1 bay leaf
1 tsp. Worcestershire sauce
2 8-oz cans tomato sauce
2 16-oz cans kidney or pinto beans
In skillet, brown beef. Pour off excess fat. In crockpot, combine all ingredients. Cover and cook on high for 2-3 hours. Remove bay leaf.
I love to add frozen corn or frozen pieces of bell pepper to this! Serve with plenty of toppings; I use sour cream, chopped green onions, grated cheddar cheese and olives, and I also like to serve with Fritos scoops (learned this from Lara!)
Make a side of cornbread and you're good to go! Especially great as a Fall or Winter meal.