Chili (Tammi's Version)

I came across this recipe in my Better Crocker’s Cookbook and I like this particular chili recipe because I like a thick, hearty, meaty chili and not a soupy one.  Not a big fan of cumin so I cut that down to ¼ tsp.  It’s also good topped with sour cream and shredded cheese or spooned over rice.  Great comfort food!  

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 TBSP chili powder
• ¾ tsp ground cumin
• ¼ tsp salt
• ¼ tsp pepper
• 1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained, if desired

Directions:

Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain 

Stir in remaining ingredients except beans.  Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. 

Stir in beans.  Heat to boiling; reduce heat.  Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.  

Submitted by Tammi Wilson