Chili, My Way

• 1 pound Lean Ground Beef (80/20 Is Fine)
• 1 whole Small-to-Medium Onion, Chopped
• 1 teaspoon Ground Cumin
• 1-1/2 Tablespoon Chili Powder
• 1/2 teaspoons Red Pepper Flakes
• 2 teaspoons Granulated Sugar
• 2 cans (15 Oz. Size) Dark Red Kidney Beans, Drained
• 2 cans (about 16 Oz. Size) Chili-Style Beans In Sauce (or Use All Kidney Beans, If You Like)
• 1 can (10 Oz. Size) Mexican Style Diced Tomatoes (Rotel, Mild Or Hot)
• 1/2 cups To 1 Cup Water
• Salt And Pepper, to taste

1. Brown ground beef in a Dutch oven over medium-high heat. Drain fat. Mix in chopped onion and seasonings, blending well. Add the beans and tomatoes, mixing well.
2. Add water by 1/2-cup increments, until it reaches the consistency you prefer. Bring chili to a boil, then turn down to a simmer; cover and simmer for 15 minutes, stirring occasionally.
3. Taste for seasoning adjustments, and add salt and pepper to taste. If you like things spicier, add more chili powder or hot sauce at this point.
4. Cover and continue to simmer chili, stirring occasionally, for about an hour total simmer time.
5. Serve with crackers, grated cheese, sour cream, Fritos, or any other condiments you enjoy with your chili. This is delicious over hot dogs or cooked spaghetti!

ground beef, onion, ground cumin, chili powder, red pepper, sugar, kidney beans, beans, tomatoes, water, salt

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