Easy Beef Chili
1 pound ground beef
1 can (14.5 ounces) can diced tomatoes (w/chilis)
1 cup chicken broth
2 garlic cloves, pressed
3 tablespoons tomato paste
1 teaspoon cumin
1 can (15 ounces) dark kidney beans. rinsed and drained
1 can (15 ounces) light kidney beans. rinsed and drained
Cook beef over medium heat until no longer pink, drain and return to pot.
Stir in both cans of tomatoes, and all ingredients up to the beans.
Reduce heat to medium low and let simmer, uncovered, for one hour, stirring occasionally.
Stir in beans and simmer for 15 minutes more.
Serve over rice and add toppings.