1 lb. lean ground beef
1 clove garlic, minced
1 lg. onion, finely chopped (about 1 c.)
1 med. green pepper, finely chopped (about 2/3 c.)
4 tbsp. chili powder
1 tbsp. cider vinegar
1/4 tsp. allspice
1/4 tsp. coriander
1 tsp. cumin
1/2 tsp. salt or to taste
1/2 c. water
2 c. (16 oz.) canned crushed tomatoes
1 (16 oz.) can red kidney beans, with liquid

Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.

MEATLESS CHILI:

Follow the basic recipe. Omit the beef and water. Use 1 tablespoon vegetable oil to saute beef and water. Use 1 tablespoon vegetable oil to saute the garlic, onion, and pepper. Add 1 (16 oz.) can garbanzo beans and 1 (16 oz.) can pinto beans.