1 pound 93 per cent-lean ground beef
2 teaspoons ground cumin
1 large red bell pepper, chopped
1/4 teaspoon cayenne pepper, or to taste
1 large onion, chopped
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
6 cloves garlic, chopped
1/4 cup water
1 tablespoon chili powder
1 15-ounce can pinto or kidney beans, rinsed
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, eight to 10 minutes.
Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
Stir in beans and cook until heated through, about one minute.