Chili

Debbie Larson

1 lb. lean ground beef, browned
1 med. onion, finely chopped
1/2 tsp. garlic powder
16 oz. jar plain spaghetti sauce
4 c beef broth (made with boullion)
2 14.5 oz. cans of diced tomatoes
plus liquid
1/2 Tbsp. Worcestershire sauce
1/2 Tbsp. cumin
1/2 Tbsp chili posder
1/4 tsp. cayenne pepper
1/2 Tbsp. baking cocoa
16 oz. can kidney beans, drained
16 oz. can pinto beans, drained

Put all ingredients in a large pot and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or so until done to taste, stirring occasionally. I simmer until the cornbread muffins are done. Print Recipe