Frank'S Healthy And Good For You Chili

• 3/4 lb. ground sirloin
• 1 c. chopped onions
• 1/2 c. chopped green pepper
• 2 cloves garlic
• 1 (16 oz.) can tomatoes, undrained but cut up
• 1 (8 oz.) can tomato sauce
• 1 to 3 jalapeno peppers, diced
• 1 (16 oz.) can dark red kidney beans, drained
• 3 tsp. chili powder
• 1/2 tsp. dried basil, crushed
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. beef seasoning
• 1/2 tsp. ground cumin
• acini de pepe pasta, cooked al dente
• fat-free crackers

1. First, take a 4-quart nonstick Dutch oven and fry down the ground sirloin, the onions, the bell pepper and the garlic until the beef is browned and the vegetables are wilted.
2. Because you're not adding any fats or oils to the pot, and because you're using only the renderings from the ground sirloin, I suggest you do this over a medium heat so that the pot doesn't burn.
3. It's also a good idea to stir the mixture all the while it's cooking, too.

ground sirloin, onions, green pepper, garlic, tomatoes, tomato sauce, peppers, dark red kidney beans, chili powder, basil, salt, black pepper, beef seasoning, ground cumin, acini, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396403 (may not work)