Steve'S Famous Chili

• 2 lb. ground chuck
• 1 medium size chopped onion
• 1 Tbsp. fresh garlic, chopped or crushed
• 31 oz. can Brooks chili hot beans
• 16 oz. can Brooks "Just For Chili" diced tomatoes (medium)
• 16 oz. can Brooks "Just For Chili" tomato sauce
• 46 oz. can tomato juice
• 16 oz. jar Pace picante sauce (medium)
• 2 or 3 drops Tabasco sauce (for flavor, more for heat)
• 2 Tbsp. chili powder
• 1 tsp. salt
• 1 Tbsp. sugar

1. Place ground chuck in skillet.
2. Combine chopped onion, chopped garlic, salt and chili powder.
3. Cook on medium high, stirring occasionally until meat is browned.;
4. Drain off grease.
5. Combine browned seasoned meat with the remainder of ingredients in a large soup kettle.
6. Cook on low to medium low heat.
7. After chili starts to bubble, allow it to simmer for at least 30 minutes before serving.
8. This will taste even better on the second day.

ground chuck, onion, fresh garlic, brooks chili hot beans, tomatoes, tomato sauce, tomato juice, picante sauce, tabasco sauce, chili powder, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204554 (may not work)