1 red bell pepper, cut into 1/2-inch (1-cm) squares

1 onion, chopped

4 cloves garlic, chopped

3 tablespoons (45 ml) vegetable oil

1 lb (454 g) ground beef

1/4 cup (60 ml) chili powder

2 teaspoons (10 ml) ground coriander

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground ginger

1 pinch cayenne (optional)

3 tablespoons (45 ml) molasses

3 tablespoons (45 ml) ketchup

2 tablespoons (30 ml) Dijon mustard

2 tablespoons (30 ml) red wine vinegar

1 can (796 ml/28 oz) crushed tomatoes

1 can (540 ml/19 oz) red kidney beans

Salt and pepper

1 tablespoon (15 ml) whole-grain mustard

In a Dutch oven or large pot over medium heat, soften the bell pepper, onion and garlic in the oil. Add the meat and brown. Add the spices and cook for 2 minutes. Add the molasses and ketchup and cook for 2 minutes. Add the Dijon mustard, vinegar, tomatoes and beans. Lower the heat and simmer for 45 minutes. Season with salt and pepper. Remove from the heat and stir in the whole-grain mustard.

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