30-Minute Chili

• 2 pounds lean ground beef
• 3/4 cup chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons dried, minced onion
• 2 tablespoons seasoned salt
• 2 tablespoons sugar
• 2 tablespoons dried, minced garlic
• 1 16-oz. can black beans, undrained
• 1 15 1/2 oz. can small red beans, undrained
• 2 14.5-oz. cans diced tomatoes with green pepper, celery and onion
• 2 8-oz. cans tomato sauce
• Optional: corn chips, shredded Cheddar cheese

1. Cook beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Meanwhile, combine seasonings in a jar. Return beef to Dutch oven; sprinkle with 1/3 cup seasoning mixture. Cook one minute over medium high heat. Stir in beans and remaining ingredients except corn chips and cheese; bring to a boil over medium high heat, stirring occasionally. Cover, reduce heat to low and simmer, stirring occasionally, 15 minutes. Top with corn chips and shredded Cheddar cheese, if desired. Seasoning mix will keep up to 4 months in an airtight container.

lean ground beef, chili powder, ground cumin, oregano, onion, salt, sugar, garlic, black beans, red beans, tomatoes, tomato sauce, corn chips

Taken from www.myrecipes.com/recipe/30-minute-chili-0 (may not work)