Chili con Carne

• 2 pounds ground beef
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 medium green pepper, chopped
• 1-1/2 teaspoons salt
• 2 tablespoons chili powder
• 3 teaspoons beef bouillon granules
• 1/8 teaspoon cayenne pepper(chili type lal mrch)
• 1/4 teaspoon ground cinnamon(darchni)
• 1 teaspoon ground cumin(zeera)
• 1 teaspoon dried oregano
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 cup water
• 1 can (16 ounces) kidney beans, rinsed and drained
• Optional: Sour cream and jalapeno slices

Directions

1. In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside.
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2. 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.
3. 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.
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