1 medium onion, chopped
2 garlic cloves, minced
1/2 Teaspoon salt
1/4 Teaspoon cayenne pepper
2 Tablespoons chili powder
1 1/2 Teaspoons ground cumin
1/8 Teaspoon ground cinnamon
2 Pounds lean ground beef
1 Large can mild chile beans
14.5 Ounce canned diced tomatoes
1 1/2 Cups Monterey Jack cheese, shredded
In a large pot, heat olive oil over medium-high heat for 1 minute.
Add onion; cook until golden, about 3 minutes, stirring occasionally. Add garlic and cook 30 seconds, stirring until fragrant.
Add salt, red pepper, chili powder, beans, cumin, cinnamon and ground beef. Cook until browned, about 6 minutes, stirring occasionally. Drain excess fat from pan.
Add tomatoes and 4 cups of water. Bring to a boil. Turn down heat and let simmer for 2 hours. Serve with shredded cheese and sour cream. Tostitos or Frito’s may be served on the side.