Delicious Quick Chili Variation

 We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favorite but had a few modifications done to it.

Ingredients:

2 lbs Ground Beef

1 Onion, finely diced

3 Cloves Garlic, minced

3 (14.5oz) cans Diced Tomatoes

1 (15oz) can Kidney Beans

1 (15oz) can Pinto Beans

1 can Green Chili Peppers

1 (8oz) can Tomato Sauce

1 cup Water

2 Tbs Chili Powder

2 Tbs White Sugar

1 Tbs Ground Cumin

1 Tbs Salt

1 Tbs Hot Pepper Sauce

1 tsp Ground Black Pepper

Directions:

• Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and garlic to beef and cook until onion is translucent, 3 to 4 minutes.
• Stir in diced tomatoes, kidney beans, pinto beans, chili peppers, tomato sauce, water, chili powder, sugar, cumin, salt, hot pepper sauce, and pepper.
• Bring to a boil, reduce heat, and simmer for 30 minutes.
• Serves 6.

           Enjoy!

               Ingrid

•