Kick-It-Right Chili

2 tablespoons olive oil

1 pound ground beef

1 onion, peeled and finely chopped

1 green pepper, finely chopped

3 cloves garlic, finely chopped

1 can (15½ ounce) red kidney beans, drained and rinsed

1 can chili beans, undrained

1 can (14½ ounce) stewed tomatoes

¼ cup tomato paste

¼ cup honey

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon hot sauce

Shredded cheddar cheese and sliced scallions (optional)

In a large Dutch oven, heat the oil over medium high heat. Add the ground beef and break up with a spoon. Cook for 5 minutes or until browned. Add the onion, green pepper and garlic and cook for an additional 5 minutes, stirring occasionally, until vegetables are soft. Add the beans, tomatoes, 1 cup water, the tomato paste, honey, chili powder, cumin, oregano, salt and hot sauce. Simmer, covered, for 2 hours on medium low heat. Stir occasionally. Serve chili topped with shredded cheese and sliced scallions, if desired.