1 lb. super-lean ground beef
2 lg. onions, roughly chopped
4 cloves garlic, peeled & minced
4 1/2 tsp. dried oregano
6 tsp. chili powder
5 tsp. ground cumin
1 tsp. ground coriander
Freshly ground black pepper, to taste
2 (28 oz.) cans whole tomatoes, including juice
2 (16 oz.) cans kidney beans, rinsed & drained

In a large saucepan (or small Dutch oven) brown ground beef, stirring to break up pieces. Pour off the fat. Add the onion, garlic and spices to the pot. Cook, stirring occasionally, until the onion is translucent. Coarsely chop tomatoes in a food processor and ad them to the pot (or skip the processor step and break them up with a spoon). Simmer the chili for at least 15 minutes then adjust seasonings, if desired. Add kidney beans and cook until heated through. Makes 8 servings. (Each serving contains about 280 calories.)