Preparation:
In a large frying pan set over medium heat, sauté onion and garlic in oil for 5 min. Crumble ground meat over top. Sauté until it loses pink color, about 4 min. Add tomatoes, including juice, and green pepper. Stir in chili powder, cumin, oregano, cinnamon and salt. Bring to a boil. Reduce heat to low, cover and simmer 10 min. Then add drained beans. Simmer, uncovered, until hot, about 2 min. Serve with corn bread. Makes 4 servings, about 5 cups |