Chili

• 1-1/2 pound Ground Beef
• 1 Large Onion, Chopped
• 2 cloves Garlic, Chopped
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1/2 teaspoons Tabasco
• 1 Tablespoon Chili Powder (In Place Of The 1 Tablespoon Regular Chili Powder, I Use 1 Teaspoon Chimayo Chile Powder And 2 Teaspoons Medium Hot New Mexican Chili Powder)
• 1 can (28 Oz. Size) Whole Tomatoes, Undrained
• 2 cups Cooked Pinto Or Red Beans (Reserve The Cooking Liquid To Make Chili The Desired Consistency), Or Use 1 Can (15 Oz. Size) Beans, Undrained

1. Brown ground beef with onion and garlic in a 3 quart sauce pan over medium heat. Once meat is browned, drain the grease and stir in remaining ingredients (except the beans). Break up the tomatoes with a spoon, heat to boiling, then reduce the heat and simmer covered for 1 hour, stirring occasionally. Stir in beans and simmer for 20 more minutes.

ground beef, onion, garlic, ground cumin, oregano, salt, tabasco, chili powder, tomatoes, red beans

Taken from tastykitchen.com/recipes/soups/chili-7/ (may not work)