This chili is for all you cowards who prefer mild rather than wild flavor when it comes to heat.
1 1/2 pounds ground round
2 cups chopped green pepper
2 cups coarsely chopped yellow onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans kidney beans, drained
2 (14 1/2-ounce) cans no-salt-added tomatoes, undrained and chopped
2 (8-ounce) cans no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomato paste
1 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook ground round, green pepper, and onion in a Dutch oven over medium-high heat until beef is browned, stirring until it crumbles. Drain beef mixture, and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
Return beef mixture to Dutch oven. Stir in chili powder and cumin. Cook, stirring constantly, 1 minute. Add beans and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.