In a large pot over medium high heat, add the olive oil, chili powder and cumin. Quickly cook for 20-30 seconds before stirring in the oregano, crushed tomatoes, diced tomatoes, bay leaves, kosher salt, pepper, kidney beans, and Cooked Ground Meat. Stirring often, cover, and bring to a boil. Once boiling, reduce to a low simmer and let simmer with the lid on for 15-20 minutes, occasionally stirring. Taste and season with more salt as needed.
While cooking, shred the cheddar cheese, reserving 1/2 for Cheesy Hamburger Macaroni and Chipotle Taco Salad.
Remove the bay leaves once the chili is cooked. Reserve 1/3 of the chili for Cheesy Hamburger Macaroni.
To serve, garnish each chili bowl with cheddar cheese, Cilantro, Green onions, Chipotle Lime Dressing, and tortilla chips.

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