Deb's Chili

1 lb. lean ground beef
1 clove garlic, minced (about 1 teaspoon)
1 large onion, finely chopped (about 1 cup)
1 medium green pepper, finely chopped (about 2/3 cup)
4 Tbsp. chili powder
1 Tbsp. cider vinegar
1/4 tsp. allspice
1/4 tsp. coriander
1 tsp. cumin
1/2 tsp. salt, or to taste
1/2 cup water
2 cups canned crushed tomatoes
1 (16 oz.) can red kidney beans, with liquid

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

Variations: to make the chili hotter, add cayenne pepper or Tabasco sauce. For super chili, I let my chili simmer on low in the crock pot; chili often tastes even better the second day, after it's ingredients have had a chance to blend overnight.

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