Chili

• 1 lb. lean ground beef or turkey
• 2 large onions, chopped
• 2 (15 1/2 oz.) cans red kidney beans
• 2 (15 1/2 oz.) cans dark red kidney beans
• 1 (28 oz.) can peeled Italian style tomatoes, cut up
• 1 (14 1/2 oz.) can stewed tomatoes
• 1/4 c. chili powder or to taste
• 1 tsp. garlic powder
• 1 tsp. oregano
• 1/4 tsp. ground red pepper (optional)
• 1/8 tsp. pepper

1. In a large Dutch oven, cook the ground meat and chopped onions until meat is brown and onions are tender; drain off fat.
2. Stir in the undrained beans and tomatoes.
3. Add chili powder, garlic powder, oregano and pepper.
4. Bring to boiling and reduce heat.
5. Simmer, uncovered, about 1 1/4 hours, or until of desired consistency, stirring occasionally.
6. Makes 12 (1-cup) servings.

lean ground beef, onions, red kidney, dark red kidney beans, italian style tomatoes, tomatoes, chili powder, garlic powder, oregano, ground red pepper, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944627 (may not work)