A recipe by Julie Van Rosendaal
Heat a drizzle of oil in a medium-large pot set over medium-high heat.
Sauté the onions for 4-5 minutes, until soft.
Add the garlic and beef and cook, stirring and breaking up any lumps with a spoon, until it’s no longer pink.
Add the chili powder and cumin and cook for another minute.
Add the tomatoes, beans and salsa and bring the mixture to a simmer.
Reduce heat to low and simmer for about an hour, stirring occasionally, until the mixture thickens. Serve topped with sour cream, cilantro and grated cheese.