Beef Chili

This chili is so good, you better make DOUBLE!

MAKES: 6-8 servings

• 1 Tbs. vegetable oil
• 1 1/2 lbs. lean ground beef
• 2 c. chopped yellow onions
• 1 Tbs. minced garlic
• 2 Tbs. minced garlic
• 2 Tbs. chili powder
• 1 tsp. salt
• 2 tsp. ground cumin
• 1/4 tsp. ground black pepper
• 1 can (15 oz.) whole peeled tomatoes
• 3 Tbs. tomato paste
• 1 tsp. sugar
• 2 c. beef stock

1. Heat oil in a large heavy pot over med.-high heat. Add meat and stir with a spoon to break up the pieces. Cook, stirring, until meat is browned and cooked through, about 5 min. Add onions, garlic, chili powder, salt, cumin and pepper. Cook, stirring until soft, about 4 min.
2. Put whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add squeezed tomatoes, tomato paste, sugar and stock to the pot. Stir well and bring to boil. Lower heat to med.-low and simmer, uncovered, for 30 min, stirring occasionally to prevent chili from sticking to the bottom of the pot. Remove pot from heat. ladle chili into bowls and serve.

NOTE: My family also loves to add, mushrooms, corn, green chilies and kidney beans to our chili and top with cheese and sour cream!