Beef Ragout - serves 2

Preparation - 25 minutes

1 1/2 pounds very lean ground sirloin
1 large onion, chopped
1/2 cup water
3/4 cup dry red wine or 3/4 cup additional water
1 red chili pepper, seeded and chopped
3 cloves garlic, minced
2 large tomatoes, chopped
1 8-ounce can no-salt-added tomato sauce
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt (optional)
Freshly ground black pepper to taste
2 15-ounce cans kidney beans, rinsed and drained

Garnish
1/4 cup chopped fresh parsley

Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink.
Pour contents of pan into a strainer or colander lined with paper towels. Allow fat to drain out. Return meat to the pan, add onions and saute 4 to 5 minutes, or until onions are traslucent.
Stir in water, wine, hot pepper, garlic, tomatoe, sauce, chili powder, cumin, oregano, salt and pepper. Bring mixture to a boil, reduce heat and simmer, partially covered, about 45 minutes, stirring occasionally.
Add kidney beans and simmer 10 to 15 minutes, or until beans are heated thoroughly. Sprinkle with parsley before serving.