In large skillet, brown beef well. Add garlic, onion powder, and basil. Once cooked through, drain fat. Pour in tomatoes with their juices and stir. Add kidney beans and green pepper. Toss in some cajun spice. I don't really measure it, but I use a few spoonfuls. It adds a nice zing without being crazily hot. If you can't find cajun spice in your local store, you can just use chili powder, but then you're basically making regular chili. Stir well and heat through about ten minutes. At this point I personally like to throw in some plain flour because I like my chili to be thick and chunky instead of soupy, but it's up to you and your preferences. Simmer on low until it thickens to your tastes and serve.

This chili is delicious but it always tastes even better the next day. Makes about 6 servings

Prep: 5 minutes
Cook: 30 minutes, give or take.

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