Middle Eastern Chili

1/2 medium white onion, finely chopped

Cooking oil

1 pound lean ground beef

4-5 sprigs parsley, finely chopped

3/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon curry powder

1/2 tablespoon chili powder

1/2 teaspoon garam masala

1/2 teaspoon cumin

2 tablespoons lemon juice

2 cans (about 15 ounces each) red kidney beans, drained

2 cans (about 15 ounces each) stewed tomatoes

Heat oil in pan and saute onions several minutes. Add ground beef and parsley, cook until meat is browned. Add salt, garlic powder, curry powder, chili powder, garam masala, cumin and lemon juice. Simmer uncovered 15 minutes. Add kidney beans and stewed tomatoes; simmer uncovered about 30 minutes.

Serves six to eight.

Cook's note: If you prefer, eliminate stewed tomatoes and saute some celery and green pepper with onions, add fresh chopped tomatoes with the kidney beans.