Chili Con Carne

1 lb 93% lean ground beef (or ground turkey breast or ground chicken breast)
14 oz dark red kidney beans (drained and rinsed)
28 ounces diced tomatoes (or 2 14 oz cans of petite diced Italian tomatoes)
16 oz water
1 small can tomato paste
1 large onion, minced
4 cloves garlic, minced
4 tbsp chili powder
1/8 – 1/4 tsp cayenne pepper (depending on your tolerance for heat)
4 ounces of grated cheese (Reduced fat Cheddar or Mozzarella are popular)

In a large soup pot over medium heat, brown meat of choice along with onion, garlic and chili powder.

Spoon off any excess fat (there should only be a minimal amount of this), and then add the rest of the ingredients except cheese. Cover and bring up to a simmer, leaving the lid slightly askew so that the pot does not boil over. Allow to simmer for 30-60 minutes. (N.B. The chili flavour actually is better if you can make this they day before and refrigerate over night.)

This recipe may be modified with the addition of other vegetables as desired; diced carrots are nice, as are sliced, sautéed mushrooms, diced green peppers, or even jalapeños.

Serve with crackers, over mashed potatoes, in a hollowed out bread bowl, or as a filling to baked potatoes. Top with 1 oz grated cheese.

Serves 4.