3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons chopped garlic
2 pounds ground beef (ground turkey or venison works too)
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons tomato paste
2 tablespoons Tobasco
2 (16 ounce) cans kidney beans
1( 29 to 32-ounce) can diced tomatoes
Heat oil in a large skillet or dutch oven and saute onions until soft and translucent.
Add garlic and saute until it begins to turn golden, be careful not to burn it.
Add ground beef and cook until browned, drain off any fat.
Add the cumin, chili powder, salt, and pepper.
Add tomato paste, hot sauce, beans, cilantro, and tomatoes, simmer on low for 30 minutes, stirring occasionally.
Sometimes I serve it over spaghetti with a slice of american cheese on top....but more often I just serve it up in hearty bowls with shredded cheddar cheese and chopped onions, and a hunk of cornbread.