Herbed Chili (4 Servings)

In a large stock pot over medium heat, cook ground beef until browned. Drain off excess fat. Stir in flour and add tomatoes and liquid, kidney beans, chopped onion, tomato paste, water, chili powder, dried parsley, dried dillweed, crushed dried oregano, crushed dried basil, pepper and salt. Bring the mixture to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. To serve, ladle chili into warm soup bowls and choose to serve on its own or with additional toppings.