Traditional 'Mild' Red Bean Chili

All of the spices really should be measured per your own tastes, but I'll give you suggestions. This is a "MILD" chili. Chili-powder is optional. (Use as little are as much as you prefer)

Ingredients:
1 lb leanest ground sirloin (Can use white meat turkey breast)
3 cans of red kidney beans (strained and rinsed)
1 small white onion, finely diced
2 cans plain tomato sauce (low sodium or no salt added is preferred)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/8 tsp chili powder (optional)

(Serve topped with shredded 'Mexican cheese', cheddar, or any yellow cheese)

Instructions:
I start by dicing the onion. You can use a cheese grater to get it very fine. Add to a frying pan with some olive oil and a pinch of Kosher salt. Next, add the lean ground beef. Add half of all of the seasonings to the beef and onion mixture. When the meat is browned, move the meat and onion mixture to a soup pot. Add the rinsed red kidney beans and the rest of the seasonings. Add 1 can of tomato sauce for a dryer chili and two for a soupier chili. (If you like, add more of the above seasonings to the sauce. It's good to season each layer).

Cover and let simmer for one hour. This tastes better the next day.

Top the chili with some cheese and serve plain, or over brown rice. Another option is to bake a potato and serve the chili with cheese on the potato.