1 lb. extra-lean ground beef
1 c. chopped onions
1 tsp. minced garlic
1 jalapeno or serrano chili, seeded and minced
2 tsp. cumin
2 tsp. ground coriander seed
1 tsp. oregano
1/2 tsp. oregano
1/2 tsp. cinnamon
Pinch cloves
1 (28 oz.) can plum tomatoes, or 4 fresh tomatoes
1 1/2 c. frozen whole-kernel corn, thawed, or fresh off the cob
1/2 c. raisins
1/2 c. drained, pitted green olives, chopped
1/2 c. distilled white vinegar
1 (16 oz.) can red kidney beans, drained and rinsed
Freshly ground pepper
1/4 c. slivered almonds, toasted

Brown beef in 12 inch nonstick skillet over medium-high heat. Stir in onion, garlic, jalapeno, cumin, coriander, oregano, cinnamon and cloves. Cook until onions are translucent, 3 minutes. Add tomatoes, corn, raisins, olives and vinegar. Simmer over medium heat until thickened, 10 minutes. Stir in beans, season with pepper. Top with almonds. Serves 4.