On a medium/high heat, use a large deep skillet or a pot to cook the ground meat first. No oil is necessary.

While cooking the meat, continue to stir and break the chunkier meat into smaller size by using a wooden spoon. I mostly use my hand blender for jobs like this one. Easy to use it right from the pot and with just a few blends here and there I have all my ground meat broken into smaller pieces. Once you are satisfied with the sizes of the meat and there are no pink spots left, you may move on to the next step on adding the seasoning.

Start with the black pepper, then roasted curry powder, chilli powder, and then the garlic powder. Combine the ground meat well with the seasoning then throw in both the beans. Make sure you lightly wash the beans and drain them well before adding to the chili. 

Next, pour in the Garden selection tomato sauce to the pot along with a cup or 2 of water depending on how thick or runny you prefer the chili to consist. Don't forget to add the salt as needed.

Now cook the chili for about 20 to 30m on medium/low heat with the lid on. When done check the beans to see if it is cooked enough. My kids like it well done so I let it cook until the beans are very soft. Mix well, add more salt and black pepper powder if needed to balance the flavours. If all is well take off from the stove and plate it for serving.

You can either add the cheese to the pot, mix and let it melt in the chili or sprinkle the cheese over a bowl of chili and place some cilantro on top for presentation right before serving. Whichever way you choose to serve it taste just right.

Serve while warm with a slice of garlic bread on the side.