Chili for Dinner

I'm not feeling well so have just put a pot of chili on the stove and have it simmering.  Scott may make some corn bread but he is not feeling well either. Head congestion and body aches and pains; I was SO glad to get home from work today and have slept most of the afternoon. Hopefully I will be up to going into work tomorrow.

Back to the chili....

Chili

1 lb. lean ground beef

2 cloves garlic, minced

1 large onion, finely chopped (about 1 cup)

1 medium green bell pepper, finely chopped (about 2/3 cup)

2 Tablespoons chili powder

1 Tablespoon cider vinegar

1/4 teaspoon ground allspice

1/4 teaspoon ground coriander

1 teaspoon cumin

1/2 teaspoon salt, or to taste

1/2 cup water

2 (16oz) cans diced tomatoes

2 (16 oz) cans red kidney beans, with the liquid

Cook beef, garlic, onions, and green pepper in a heavy skillet or pot 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 a boil. Cover and reduce heat. Simmer Chili for 45 minutes, stirring frequently.

We serve this over steamed white rice or with corn bread or tortilla chips.