Chili

• 2 Tbsp. margarine
• 2 lb. ground beef
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 (16 oz.) can stewed tomatoes
• 1 (10 3/4 oz.) can tomato soup (undiluted)
• 2 (8 oz.) cans tomato sauce
• 1 (16 oz.) can red kidney beans, drained
• 1 Tbsp. chili powder
• 1 Tbsp. Italian herb seasoning
• 2 Tbsp. brown sugar

1. Preheat a 6-quart roaster oven to 425u0b0 (I use a Nesco roaster oven).
2. Lightly spray cookwell with spray cooking oil.
3. Break apart the meat; place in preheated cookwell.
4. Add onion and garlic.
5. Cover; cook 10 to 12 minutes or until meat is browned, stirring once.
6. Stir in remaining ingredients until well mixed. Reduce temperature to 325u0b0.
7. Cover.
8. Cook 45 to 60 minutes or until flavors blend.

margarine, ground beef, onion, clove garlic, tomatoes, tomato soup, tomato sauce, red kidney beans, chili powder, italian herb seasoning, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043412 (may not work)