CHEESEBURGER CHILI

3/4 lb lean ground beef
1/2 cup chopped onions
1 can (15oz) diced tomatoes in tomato pyree
1 can (15oz) red kidney beans, including liquid
1 tsp salt
1 tsp chili powder
1 tsp curry powder
1 cup (4oz) shredded cheddar cheese

In a heavy skillet or saucepan, saute together beef and onion until beef has lost its pinkness (extra fat is not needed if you start cooking over low burner or over low heat).

Add tomatoes, kidney beans and liquid, salt, chili powder and curry powder. Stir until thoroughly blended. Simmer over moderate heat for 12 to 15 minutes.

Serve hot, topping each serving with 1/4 cup shredded cheese.

Good served with crusty bread, cold beverage and fresh fruit or apple pie for dessert.

TIP:
This chili can be made ahead and refrigerated. It is excellent reheated. If you wish to use fresh garden tomatoes in place of canned, peel them and squeeze out the juice. Substitude 2 cups diced tomato pulp for the canned.