Chili (serves 4)

1 lb ground beef - extra lean (can try chicken, or other meat instead)
1 large can of tomatoes (can be whole, stewed, diced, pureed)
1 large can of kidney beans (or chili beans) (or corn for mexicanna)
1 cup chpped onions
2 ounces pickled, slaced Jalapenja peppers
2 tblsp golden syrup (or corn syrup)
1/2 cup red wine

Spices:
	2 tsp chili powder
	1+ tsp salt
	1/2 tsp pepper
	dash tarragon
	dash garlic powder
	
Fry and stir hamburg for about 10 minutes in no-stick pot (dutch oven).
Add chopped onions for about 5 minutes.
Add cans of tomatoes and beans. Break down tomatoes if using whole tomatoes.
Add wine, jalapenjas, syrup and spices.
Bring mixture to a slight boil, stirring from time to time.
Turn down heat to medium-low, cover and cook for 1 hours, stirring every few minutes.
Remove lid, and contiue to heat for another 15 minutes to thicken the mixture.
Taste and adjust spices as necessary. 

Best served over mashed potatoes (or, can serve with white rice).
Perhaps it is even better if refrigerated then re-heated and served the next day.
This receipe can be varied greatly. The jalapenjas give it a nice bite.