Mexi Chili

2 Tbsp Olive Oil 1/2 Tsp Salt
Onion, Chopped 1/4 Black Pepper
1 Tbsp Garlic 1 Can Crushed Tomatoes
1 Tbsp Chili Powder 1 Can Kidney Beans
1 tsp Ground Cumin 1/2 Cup Salsa
1 lb Ground Beef

In large non-stick skillet, heat oil over medium high heat until shimmers. Add onion and garlic; cook 5 minutes or until onion is translucent; reduce heat to low. Add chili powder and cumin, stirring, 1 minute, or until fragrant. Increase heat to medium high; add beef, salt and pepper. Break beef up with the side of a wooden spoon and combine it with onion and spice mixture. Cook 5 minutes or until cooked through. Drain fat. Add tomatoes, beans and salsa. Stirring occasionally, cook 5 minutes or until heated through.