My Perfect Chili Not Too Spicy But Just Right

• 2 lbs ground beef
• 2 onions, chopped
• 1/2 teaspoon garlic powder
• 2 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 3 tablespoons sugar
• 4 (14 1/2 ounce) cans diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, with liquid
• 1 (6 ounce) can tomato paste

1. Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

ground beef, onions, garlic powder, chili powder, salt, oregano, sugar, tomatoes, tomato sauce, kidney beans, tomato paste

Taken from www.food.com/recipe/my-perfect-chili-not-too-spicy-but-just-right-399385 (may not work)