Hot Plate Chili

• 3 buds garlic
• 1 Tbsp. oil (not olive)
• 3 lb. ground beef
• 2 (16 oz.) cans tomatoes
• 2 (16 oz.) cans beans (pinto, kidney)
• 1 generous Tbsp. cumin seed
• 1 tsp. oregano (secret ingredient)
• 1 1/2 Tbsp. chili powder (more if desired)
• 1 Tbsp. vinegar
• salt to taste

1. In heavy pan with a tight lid, saute the garlic buds in the oil.
2. Remove the garlic and add ground beef.
3. (If desired, sprinkle garlic powder and steak tenderizer on meat.)
4. Cook slowly until the red is gone from the meat and has a slight crust.
5. Add tomatoes and beans and stir together lightly.
6. Add seasonings to taste.
7. Simmer 3 hours, stirring occasionally.
8. Serve hot with crackers.
9. Chili is better after it has cooled and the fat has been removed.
10. Serves 6 to 8.

buds garlic, oil, ground beef, tomatoes, beans, generous, oregano, chili powder, vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742765 (may not work)