Thanks to blackfelicula for the black bean chili recipe. I fiddled with it a little to make meat chili suitable for kareila.
Start with 1/2 lb ground beef over high heat. Add 1 tsp taco seasoning (storebought, or keep a bag of mixed spices around like I do -- I'll figure out my recipe if anyone's curious) as the meat cooks. When nearly browned, lower to medium heat and continue with Maureen's recipe, skipping the oil.
I also used two 15.5 oz cans of black beans, because that happened to be the size available in my favorite (Goya) brand.
The result is really more normal chili and less black bean than Maureen's. I also skip the rice and add some grated cheddar to serve.
So, like I said, "Mmmmm..."