Rainbow Chili

It was rainy this evening and I am tired of scrounging for food every night. So I decided to make chili (lots of leftovers). I found several recipes online that sounded great except of course I didn't have all the ingredients. So I decided to just make it up as I went along, who says Rachel Ray has cornered the market? There was a point about 2 hours ago when I thought I was all done - masterpiece, for sure! Then I tasted it...bland, blah, ugh. So I continued to add some more "stuff", like I said 2 hours later...Mmmm...delicious.

Here's what I made-

Rainbow Chili
3/4 of a large yellow pepper (chopped)
3 slices of a huge Vandelia Onion (chopped)
1 splash of Olive Oil
4-6 cloves garlic (minced)
1 lb 96/4 Lean Ground Beef
1 can Black Beans (rinsed, drained)
1 can Large Red Kidney Beans (rinsed, drained)
1 can Fat Free Chicken Stock
1 can Diced Tomatoes (not drained)
1T Cumin
1 1/2 T Chili Powder - medium
Several twists of course sea salt
1 small can Tomato Paste
2 handfulls chopped fresh Cilantro
1 handfull chopped fresh Basil

In a big skillet (or pot), on medium heat, saute the pepper and onion for several minutes (to give them a head start). Then add ground beef and garlic. Brown the meat. Still on medium heat, add the tomatoes and the beans and the chicken stock. And the cumin and chili powder and salt. Add the tomato paste, fresh cilantro and fresh basil. All in all, I bet you could put it together in 45 min. But the thing with chili is that its better if the ingredients cook together for a while, so just play with the time you have available.
Enjoy.