Chili (Meat or Vegetarian)

2 lb (1 Kilo) ground/minced beef (can substitute chicken or turkey, and tofu for vegetarian chili)
1 large onion, diced
3 cloves garlic, minced
1 green pepper, diced
3 carrots, sliced
2 cups frozen corn
2 cups tomato paste
2 cans diced tomatoes
1 lg can kidney beans
1 to 2 TBSP Chili powder (or 1/8 cup chopped fresh chili's)
1 tsp Coriander powder
1 tsp Cumin powder
¼ tsp Allspice
1 to 2 TBSP sugar (reduces acidity in tomatoes)
Salt and pepper to taste
Grated cheddar cheese (optional)
Sour Cream (optional)
Green Onions, chopped (optional)

1) In a medium pot saute onion, garlic, and peppers for about two minutes then place in a bowl. Brown the ground beef, then add the vegetables back into the pot with the beef. Add tomato paste and cook for about 2 minutes.

2) Add diced tomatoes, kidney beans, carrots and frozen corn and stir well. If necessary, add some water to thin the mixture. Add spices, keeping in mind the more chili powder you add, the hotter it will be. Add 1 TBSP sugar, then mix well. Taste the sauce and if it's still acidic, add a little more sugar. Then add salt and pepper to taste.

3) Let this cook for about 1 to 2 hours on a very low temperature. The longer it cooks, the better it will taste. Serve in a bowl topped with cheese, sour cream and green onions. Serve with dinner rolls or corn bread. Freezes well, so it can be stored for future meals.