Consumer Reports Chili

1 pound ground beef
1 clove minced garlic
1 large -- finely chopped onion (about 1 cup)
1 medium -- finely chopped green bell pepper
4 tablespoons chili powder
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt -- (or to taste)
1/2 cup water
2 cups canned crushed tomatoes -- (16-oz. can)
1 can red kidney beans -- with liquid (16-oz. )

Cook beef, garlic, onion, and green pepper in heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to boil. Cover and reduce heat. Simmer chili for 45 minutes, stirring frequently.

Variations: To make chili hotter, add cayenne pepper or liquid pepper sauce. For thicker sauce and fuller flavor, add masa (corn flour). To improve flavor, let chili simmer longer; chili often tastes better the second day, after ingredients have had a chance to blend overnight.

Beanless chili: Follow basic recipe. Omit beans; use 2 lbs. lean ground beef and 3/4 tsp. salt.

Meatless chili: Follow basic recipe. Omit beef and water. Use 1 Tbs. vegetable oil to sauté garlic, onion, and pepper. Add 16-oz. can garbanzo beans and 16-oz. can pinto beans.

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