Whistle Stop Chili

• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 tablespoons cooking oil
• 1 1/4 lbs lean ground chuck
• 14 1/2 ounces beef broth
• 15 ounces tomato sauce
• 10 ounces Rotel tomatoes & chilies, drained
• 1/4 cup uncooked old fashioned oats
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup chili powder
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 30 ounces canned pinto beans, drained
• saltine crackers (optional)
• grated cheese (optional)
• hot pepper sauce (optional)

1. In a large deep saucepan, saute onions and garlic in oil. Add the beef and stir until well browned, breaking up any lumps.
2. Drain any excess fat.
3. Stir in the remaining ingredients, except beans, crackers, and cheese.
4. When mixture comes to a boil, cover pan, lower heat and simmer 30 minutes, stirring occasionally.
5. Add the beans and cook for another 15 minutes or until beans are hot.
6. Serve chili hot with crackers and garnished with shredded cheese, and hot sauce if you like spicier.

onion, garlic, cooking oil, lean ground chuck, beef broth, tomato sauce, tomatoes, oats, salt, sugar, chili powder, red pepper, ground cumin, pinto beans, crackers, grated cheese, pepper sauce

Taken from www.food.com/recipe/whistle-stop-chili-283354 (may not work)