Texas Chili

• 1/4 cups Vegetable Oil
• 2 pounds Lean Ground Beef
• 2 cups Diced Onions
• 4 cloves Minced Garlic
• 3 cups Beef Broth
• 1 can (14.5 Oz. Can) Fire Roasted Diced Tomatoes
• 1 can (6 Oz. Can) Tomato Paste
• 3 Tablespoons Chili Powder (chipotle If You're Brave)
• 1 Tablespoon Clear Vinegar
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoons Oregano
• 1/4 teaspoons Black Pepper
• 1/8 teaspoons Red Pepper Flakes
• 1 can (15 Oz. Can) Kidney Beans

1. Cook the first 4 ingredients (oil, beef, onions, garlic) until onions are tender. Stir in remaining ingredients and simmer for 1 to 1 1/2 hours. (The longer it simmers, the better it gets-so I let mine go for 2-3 hours.)

ubc, ground beef, onions, garlic, beef broth, tomatoes, tomato paste, chili powder, clear vinegar, cumin, salt, oregano, ubc, red pepper, kidney beans

Taken from tastykitchen.com/recipes/soups/texas-chili-2/ (may not work)