- sm. onion (diced)
- 1 Tbsp. oil
- 2-3 garlic cloves (chopped)
- 1 lb. ground beef
- 1 can stewed tomatoes (crushed)
- 1 can pintos (drain)
- 2 cans dark red kidney beans (drain)
- 1 can black beans (drain)
- 1 32oz. tomato sauce
- 1 envelope chili seasoning
- 1 Tbsp. paprika
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
In a large skillet, over medium heat cook onion in oil until tender. Add garlic; cook 2 minutes.
Add ground beef and brown.
Season with salt and pepper. Drain.
Add tomatoes and cook 3 minutes.
Meanwhile, In a large stock pot, combine all remaining ingredients. Mix well.
When beef mixture is done; add to the stock pot. Mix well.
Simmer for 30 minutes stirring occasionally.
6-8 baking potatoes (baked/cooked)
Slit the tops of the baked potatoes. Fill slit with chili. Top with your choice of toppings.
TOPPINGS: sour cream, green onion, sliced jalapenos, shredded cheese, real bacon bits