Ingredients: 

• 2 cups minced onions1 red bell pepper in ½ inch cubes
• 2 tablespoons fresh chopped garlic
•  ¼ cups chili powder
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 1 teaspoon crushed red pepper flakes
• Q teaspoon oregano
• 1 teaspoon ground red pepper
• 2 pounds 85/15 ground beef
• 1 – 16 oz. cans light red kidney beans DRAINED
• 1 – 28ox. Can diced tomatoes with juice
• 1 -28 0z. can tomato puree
• 2 cup of of water
• Salt and pepper to taste 

Directions: 

Heat oil until shimmering and add onions and next 8 ingredients

Cook about 10 minutes on medium heat.  Increase heat and add ½ of the beef.

Break meat up with a wooden spoon and cook until it looses its raw look.

Add remaining beef and cook until no longer pink

Add 2 cups of water and bring mixture to a boil

Add beans, tomatoes, puree, ½ teaspoon salt

Reduce heat to low, cover and cook 1 hour, stir occasionally

Uncover and cook on low for ½ hour.

Add water if mixture gets too thick