Easy Chili

Cold front came in dropping from yesterday's 30C to 14C today, so just had to put something on the stove to heat up the place. Decided to use up the dark red kidney beans that have been sitting on the shelf for a while and used the recipe on the side of the can as a basis.

• 1/2 large onion, chopped
• 1 yellow pepper, seeded and chopped
• olive oil
• 200 g ground beef (150 NT at Wellcome)
  
• 1 can dark red kidney beans
• 1 28 oz can whole tomatoes, diced (with liquid)
  
• 6 oz tomato paste
• 1 T Chinese chili powder
• 1 T cayenne pepper

1. Heat oil in a pan and cook the onion, bell pepper and beef until the meat is no longer pink.
2. Drain.
3. Add the beans, tomatoes, paste and spices. Bring to boil and then reduce heat to low and cook for one hour.
4. Serve with biscuits (or jwaffles).

Variations
Substitute pinto beans for kidney beans.

Chilli II

2015: Have been making a chili with a tomato sauce and it's loads better. The spices vary but are at the least garlic, chili and cumin.

• 1 lb ground beef
• 3 carrots, chopped
• 2 heaping t minced garlic
• 3 t cumin
• 2 t mexican chili
• 1/2 t ground coriander
• 1/2 t oregano
• 1/2 t basil
• 1/2 t paprika
• 1 T Worcestershire sauce
• 1 28 oz can diced tomatoes, with liquid
• 1 can kidney beans
• 1 can cannellini beans
• 1 can tomato sauce
• salt + pepper