• In Dutch oven or large saucepan over medium-high heat, brown beef, breaking apart with spatula. Using slotted spoon, transfer to plate and set aside. Drain fat from pan.
• In same pan, heat olive oil over medium heat; sauté onion, green pepper and garlic; stir in beef. Sauté until vegetables are tender. Stir in chili powder, cumin, paprika, bay leaf and vinegar. Add water; cover and simmer for 45 minutes, stirring several times.
• Remove bay leaf. Add tomatoes and cook for 15 minutes. Add beans and cook for 15 minutes. Garnish as desired.

Tip: To thicken the chili, remove some of the beans and mash with a fork, then return to the pot and stir well. Or, add 1 or 2 tbsp cornmeal to the chili and cook until thickened.

Recipe provided by The Low Cholesterol Olive Oil Cookbook