Chazz's Chili

• 3 lbs ground beef
• 3 cups water
• 1 garlic clove
• 1 teaspoon oregano
• 1 (8 ounce) canof seasoned tomatoes (roasted garlic or basic or garlic blend)
• 1 teaspoon cayenne pepper (Add more for extra spice)
• 14 cup mesa flour (Optional, for thickness)
• 2 teaspoons chili powder (Or more for more spice)
• 1 teaspoon ground pepper
• 1 teaspoon salt (Or more if desired, not too much though)
• 1 whole onion, chopped fine
• 12 cup colby-monterey jack cheese
• 1 (15 ounce) canlight red kidney beans
• 1 (15 ounce) can dark red kidney beans
• 12 teaspoon creole seasoning
• 12 teaspoon cajun seasoning

1. Brown beef in frying pan; Drain.
2. Combine beef and all other ingredients into large pan and cook on medium heat partially covered until hot, the longer you cook the better it tastes.
3. Add more water for thinner chili, less for thicker chili(careful not to burn).
4. Serve with crackers, top with sour cream & cheese if desired.

ground beef, water, garlic, oregano, tomatoes, cayenne pepper, mesa flour, chili powder, ground pepper, salt, onion, colbymonterey, canlight red kidney beans, dark red kidney beans, creole seasoning, cajun seasoning

Taken from www.food.com/recipe/chazzs-chili-441043 (may not work)