1lb ground beef
1 can (14.5 ounces) can diced tomatoes (green peppers and onions)
1 can (14.5 ounces) can diced tomatoes (w/chilis)
1 cup chicken broth
2 garlic cloves, pressed
3 Tablespoons tomato paste
1 Tablespoon of chili powder
1 teaspoon cumin
salt and pepper to taste
crushed red pepper (I add this and the chili powder afterwards because the kids don't like the spice)
1 can (15 ounces) dark kidney beans. rinsed and drained
1 can (15 ounces) light kidney beans. rinsed and drained
Toppings can include any or all of the following: shredded cheese, chopped onions, chopped jalapenos, avocado, crushed tortilla chips, sour cream, hot sauce.
Cook beef over medium heat until no longer pink, drain and return to pot.
Stir in both cans of tomatoes, and all ingredients up to the beans.
Reduce heat to medium low and let simmer, uncovered, for one hour, stirring occasionally.
Stir in beans and simmer for 15 minutes more.
Serve over rice and add toppings.