TOTALLY EXCELLENT CHILI
Serves: 6 1 1/2 pounds (750 g) lean ground beef
2 medium onions, chopped 2 cloves garlic, minced
1 can (28 ounces/796 mL) diced tomatoes
1 tbsp (15 mL) chili powder (Mexican chili powder is recommended)
2 tsp (10 mL) ground cumin
1 tsp (5 mL) salt, or to taste
1/2 tsp (2 mL) curry powder
1/2 tsp (2 mL) cayenne pepper, or 1 small fresh jalapeno pepper, minced
2 cans (19 ounces/540 mL each) red kidney or pinto beans, drained, rinsed
Plain yogurt or sour cream Shredded cheddar cheese Chopped green onions
1. In a large saucepan or Dutch oven over medium heat, combine beef, onions and garlic, and cook, stirring to break up clumps of meat, until meat is no longer pink and onions have softened, about 10 minutes.
2. Stir in tomatoes, chili powder, cumin, salt, curry powder and cayenne or jalapeno.
3. Cover and simmer for about 30 minutes, lowering heat if needed so mixture does not boil.
4. Add beans and cook, covered, another 30 minutes, stirring often.
5. Serve, topped with yogurt, cheese and onions. (May be cooled, refrigerated or frozen, and reheated.)