1 1/2 tbsp. vegetable oil
1 lg. onion, chopped
3 garlic cloves, minced
1 lb. ground beef
Salt & pepper
1 tbsp. chili powder (or to taste)
2 c. crushed tomatoes with added puree
1 (15 1/4 oz.) can kidney beans, drained
2 tbsp. tomato paste
1 tsp. fresh lemon juice
Shredded cheddar cheese
Sour cream

Heat oil in heavy saucepan over medium-low heat. Add onion and cook 5 minutes, stirring occasionally. Add garlic and cook until onion is translucent, stirring occasionally, about 5 minutes. Add beef. Season generously with salt and pepper. Cook until beef is no longer pink, crumbling with fork. Add chili powder and stir 1 minute. Add tomatoes, beans and tomato paste. Cover and simmer 30 minutes, stirring occasionally. Stir lemon juice into chili. Garnish with cheese or sour cream.