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.