1 lb. ground chuck beef
1 lg. onion, finely chopped
1 (14 oz.) can plum tomatoes with tomato juice added
3 tbsp. chili powder
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cumin
1/2 c. raisins plumped in 1/4 c. dry red wine
Rice

In large, heavy, hot skillet, cook the beef and onion, crumbling with a fork, until meat loses its red color. Stir in the remaining ingredients. Cover and simmer until the flavors blend and the consistency is one you like. Serve over rice. NOTE: The large amount of chili powder used gives really hot, spicy flavor and counteracts the sweetness of the raisins. Makes 4 generous servings.