Chili with Ground Beef
By Karen Kramer

Brown/cook ground beef (1-1 1/2 lbs).  Drain liquid and fat off.  Add 1 can crushed tomatoes and stir.  (Cento or Tuttorosse)  Add 1 can each, pinto, black beans, and dark red kidney beans.  (Rinse before adding)  Add more water if necessary.  Season with 2-3 cloves garlic. (I use the crushed garlic in a glass jar.)  Shake in some parsley and basil (3-4 shakes each)  Add 2-3 tbsp chili powder (more if spiciness is desired)  Add about 1/2 tsp ground cumin  Can also add corn, tofu in chunks, or soy meat.  (Frozen “Grillers” veggie crumbles from Morning Star Farms)  Simmer time can vary – usually 1/2 hour to 45 minutes to blend all the flavors.  Serve with brown or white rice.  Can grate some sharp cheddar over top.  Can blend some spicy salsa if more spiciness is desired.