Chili con carne

2 Tbs olive oil, divided
1 lb ground beef
1 chopped white onion
1 diced green bell pepper (optional: 1-2 chopped jalapeno, seeded)
1 clove chopped garlic
2 Tbs chili powder
1 Tbs dried oregano
1 tsp Hungarian paprika
2 Tbs corn masa flour
1 tsp salt
1 8 oz can tomato sauce
1 8 oz can water
2 14.5 oz cans petite diced tomatoes
2 tsp ground cumin
1 19 oz can dark red kidney beans
1 19 oz can light red kidney beans

In a large dutch oven heat 1 Tbs olive oil and add beef, break up with spoon or fork and brown over moderate heat until no pink remains. In a cast iron skillet heat remaining oil and saute onion, pepper(s) and garlic until onions are translucent and begin to color. Drain fat from beef, add onion saute mixture to beef. Stir in chili powder, paprika, corn masa flour and salt. Add tomatoes (sauce and diced tomatoes) and water. Cover and simmer for 15 mins. Add cumin add kidney beans (drained and rinsed). Continue to simmer for another 15 mins. Serve with chopped red onion, green onion, sour cream, and shredded cheddar cheese if desired