From Donna in Emporia, Kansas
- 2 pounds ground beef
- 3 garlic cloves, crushed
- 2-4 Tbsp Pedro Lopez Brand Chili Powder
- 2 cans of tomato sauce (15-ounces each)
- 2 cans of Mexican-style chili beans (15-ounces each)
- Salt and Pepper
1 Cook the ground beef, in a large pan covered with water, until it has lost its pink color.
2 Drain off the remaining water, and add the remaining ingredients. Cook for 15 minutes over medium heat.
3 You can let it simmer for longer if you desire. If it becomes too thick, simply add some tomato juice, water, or a mixture of both.
4 Serve with grated cheese, chopped onions and tortilla chips. Leftovers can be used to fill burritos or top nachos.
You don’t have to have meat to have chili. It’s easier on the budget and the cholesterol if you occasionally whip up a vegetarian version!