Brown the lean ground beef in a pot.

Drain any excess fat from the beef and return it to the pot.

Sauté the diced onion and green pepper in a separate pan until softened.

Add the sautéed onion and green pepper to the pot with the ground beef.

Add the crushed tomatoes, chili powder, bay leaf, oregano, thyme, cayenne, garlic powder, salt, black pepper, and cumin to the pot.

Stir in the tomato paste until well combined.

Simmer the mixture for 30 minutes, stirring occasionally.

Add the kidney beans with their stock to the pot.

Heat the chili thoroughly, ensuring the beans are warmed through.

Transfer the chili to an ovenproof crock-pot or serving dish.

Top the chili with shredded cheddar cheese.

Place the crock-pot under the broiler until the cheese is melted and bubbly, with some browned spots.

Serve hot with tortilla chips or your favorite dippers.