Recipes by Ñañy (María)

Meat: 1 pounds ground beef 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon minced garlic 1/2 teaspoon minced onion 1/2 teaspoon dried oregano 1/2 teaspoon crushed red chili pepper
Sauce: 2 tablespoons olive oil 1 medium onions, chopped 1/2 teaspoon salt 1/8 teaspoon black pepper 1 small green pepper, chopped 2 garlic cloves, minced 1/2 Jalapeño, minced 1 teaspoon crushed red chili pepper 1 tablespoon chili powder 1/8 teaspoon ground cinnamon 1/2 teaspoon ground cumin or cumin seeds 1/2 teaspoon dried oregano 1 cans (14 1/2 ounces) diced tomatoes, undrained 1 can (16 ounces) kidney beans, rinsed and drained 3 cups water

In a medium pan, season the beef with the salt, pepper, garlic, onion, oregano and crushed red chili pepper. Let the meat season for 20 to 30 minutes. Cook the beef over medium heat until no longer pink; drain and set aside. In a large pot, heat oil; sauté onions with the salt and black pepper until tender. Add green pepper, garlic, jalapeño, and crushed red chili pepper; cook for 2 minutes. Add in the chili powder, cinnamon, cumin, and oregano. Cook for 1 minute, stirring until combined. Add tomatoes, beans, water, and browned beef. Stir well. Cover and bring to a boil. Reduce heat and simmer for about 1-1/2 hours.