Ingredients:

1 lb (454g) lean ground meat (beef or turkey)
1 Lrg red pepper, diced
1 Lrg yellow cooking onion, diced
1 28oz (796 ml) can of low sodium tomatoes (I like diced, but whole or pureed work too)
1 19oz (540 ml) can of low sodium red kidney beans, drained and rinsed, set aside
2 Tbsp Chilli powder
2 Tbsp Brown sugar
1 tsp Cumin
1 tsp Fresh cracked black pepper
2 tsp Cayenne Pepper (Go easy here! You can add heat after)
1 Tbsp olive oil (or fat of choice) 

In a good size Dutch Oven, over med. heat add olive oil onion and red pepper, lightly saute.

In a colander, drain and rinse kidney beans, set aside. We’ll add the kidney beans at the end. We only want them warmed through, not mushy.

Put a good-sized skillet over med. heat. Add ground meat. Lightly brown. Don’t cook thoroughly. Drain well, and add to the dutch oven.

Add the tomatoes to the Dutch oven, and bring to a simmer. Stir in chili powder, brown sugar, cumin, cayenne pepper. Crack in fresh black pepper. Add stock or water to achieve desired consistency.

Simmer until flavors meld. Add kidney beans and continue to simmer until beans are warmed through.

Serve hot, ladled into bowls. Garnish with sour cream or plain yogurt, chopped green and/or red onion, extra-old white cheddar cheese. Have plenty of heat available, Tabasco, Franks, Mr. Goudas Scotch Bonnet or anything you like!!

Always eat with friends. Enjoy a second bowl!

Beer pairing: Ontario Craft IPA or hopped Ontario Craft Cider