Makes a fairly large batch should be able to feed 8-10 people, or one person for a week. Taste only seems to improve with more cooking and more refrigerator (or freezer) to stove cycles.
| 2 | pounds lean ground beef (or ground turkey) |
|---|---|
| 1 | large clove garlic, peeled and crushed |
| 1 | large onion chopped coarsely |
| 4 | tablespoons flour |
| 3-4 | teaspoons ground cumin |
| 4-6 | tablespoons chili powder |
| 1 | teaspoon salt |
| 3/4 | teaspoons freshly ground pepper |
| 2 | teaspoons Worcestershire sauce |
| 2 | 6-ounce cans tomato paste |
| 1 | 28-ounce can whole peeled tomatoes |
| 2 | 15-ounce cans pinto (or red kidney) beans |
Fry meat, garlic, and onion (with a little oil if meat is very lean) in bottom of a large pot until meat is cooked. Add flour and mix. Add spices, Worcestershire sauce, tomatoes and paste, mix well, breaking up the whole tomatoes. Simmer over low heat for 1-2 hours. Add beans and simmer for an additional hour.
If you are preparing one or more days in advance. Cook to the point just before adding beans. Refrigerate. On the day you are going to serve add beans and simmer for an hour.