Linda’s Homemade Chili

Saute onion and garlic in oil. Add ground chuck and cook until all red color is gone, breaking meat apart with a fork. Add remaining ingredients and cook covered over very low heat for about one hour.

Don’t try to rush this. The longer it simmers, the better it tastes, and it is even better the next day!

Note: I find that the “sauce” on Ranch Style Beans gives the chili a better flavor, but canned red kidney beans can be substituted. Also, I don’t like my chili too dry, so depending on the consistency, I add some water to the tomato sauce can.