This easy recipe for Smoky Chili is a real crowd pleaser. It will feed a large group of people, and any leftovers can be easily stored in the refrigerator. The subtle smoky flavor is imparted by using smoked paprika

Chop the red peppers into small dice. Split the jalapenos, scoop out the seeds with a teaspoon, and mince.

Chop the peppers.

Chop the onions into small dice, and mince the garlic cloves

In a large skillet, heat the olive oil over medium heat and sauté the red peppers, onions, and jalapeno. Stir for several minutes until the vegetables are softened.

Sauté the peppers and onions.

Add the minced garlic and cook for another minute.

Cook the vegetables until softened.

Crumble the ground meat into the vegetables, and sauté, stirring until the meat loses its color.

Add the ground beef.

Add the bay leaf, chili powder, cumin, coriander, oregano, cayenne, and smoked paprika. The amount of paprika depends entirely on just how smoky a taste you’re after. Taste for seasoning. Transfer the mixture to a Dutch oven or large kettle.

My favorite canned tomatoes and sauce are the Tuttorosso brand because I find they have the ripest tomato flavor. I like Progresso dark red kidney beans, both for color and depth of flavor. Most chili recipes drain and rinse the kidney beans, something I fail to understand at all. I believe the canned liquid adds a lovely sweetness and better texture to the sauce.

Cans of tomatoes and beans.

Stir in the diced tomatoes, tomato sauce, bay leaf and the kidney beans into the Smoky Chili, including the liquid from the beans.

Add the tomatoes and beans.

Simmer the mixture for about 1 1⁄2 hours, stirring occasionally.

Remove the bay leaf, and serve the Smoky Chili plain or over rice with a garnish of sour cream, sliced scallions, or cheddar cheese.

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