1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices
Directions
In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside.
In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon(darchini), cumin(zeera) and oregano. Cook for 2 minutes, stirring until combined.
Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.serve with rice or as your choice.