Ingredients for 6 servings:
1. 1 head broccoli, stems only (reserve florets for another meal)
2. 2 (28 ounce) cans plum tomatoes, undrained
3. 1 (5 ounce) can tomato paste
4. 1 teaspoon brown sugar
5. 1 lb lean ground beef
6. 4 cloves garlic, minced
7. 1 tablespoon canola oil (or any vegetable oil)
8. 1 large cooking onion, peeled and chopped
9. 2 cups chopped mushrooms (more if you wish)
10. 1/2 teaspoon salt
11. 1 teaspoon fresh ground black pepper
12. 1 teaspoon ground cumin
13. 2 teaspoons dried oregano
14. 1/4 teaspoon cayenne pepper
15. 3 tablespoons chili powder (more if you wish)
16. 1 (19 ounce) can black beans, rinsed and drained
17. 1 (19 ounce) can kidney beans, rinsed and drained
18. 1/4 cup chopped fresh cilantro

Directions:
1. Peel broccoli stems and cube; set aside.
2. In a large pot, place undrained tomatoes, tomato paste, and sugar; stir to combine.
3. In a large skillet, begin to brown the ground beef; as meat starts to release its fat, add fresh garlic to pan and stir well.
4. Saute until meat is browned; add to tomatoes, leaving fat behind in pan.
5. In same skillet, over medium heat, add oil to pan and heat; add onions and saute until softened.
6. To onions, add broccoli stems and chopped mushrooms; stir.
7. Sprinkle salt, black pepper, cumin, oregano and cayenne over vegetables and stir so that the vegetables are coated with the spices.
8. Add entire skillet mixture into the pot, add chili powder, and stir well.
9. Over high heat, bring mixture to a bubble; reduce heat to medium-low and let simmer for 30 minutes.
10. Add beans and cilantro to pot, stir well, and let mixture simmer for an additional 10 minutes or until beans are heated through and vegetables are cooked.
11. Taste; add additional seasonings if desired, and serve.
12. Note: like most chilis, this will be better the second day.