Dutch Oven Chili
Brown ground beef in a frying pan over medium heat. Season with salt and pepper to taste. Drain and set aside. Reserve 1 tablespoon of beef drippings.
Return the beef drippings to the pan and add the bell pepper, mushrooms, onion, celery and garlic. Cook until vegetables begin to soften.
In a Dutch oven or stockpot combine beef, kidney beans, vegetables, tomatoes, chili powder and ground cumin. Bring to a gentle boil over medium heat.
Cover and reduce heat to medium low.
Cook over medium low heat for 2 hours stirring occasionally.
Check chili for seasoning and add salt and pepper if necessary.
Lade into bowls and serve with toppings if desired.
Optional Toppings include shredded cheddar cheese, sour cream, and sliced black olives
Optional Sides might include corn chips, crusty buns, or fresh bread for dipping.