2lbs ground beef
2 cloves garlic,minced
2 t salt
1 t. black pepper
1-28oz can of diced tomatoes (or petite diced tomatoes)
1-16oz can of red kidney beans drained and rinsed (I always use chili beans because Ben doesn’t like kidney beans)
1 large onion
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
1-28oz can of tomato sauce
1 can of water (use can from tomato sauce)
½ c packed light brown sugar (less to taste or can be omitted)
1. Brown meat, onion & garlic. Drain meat.
2. Add seasonings, brown sugar, water.
3. If doing on stove, bring to a boil and then reduce heat and simmer uncovered at least for 45 or longer. Stirring occasionally.
Can be put in crockpot on low for 4-5 hours.
Serve over cooked elbow macaroni. Garnish as desired. We serve with sour cream and shredded cheddar cheese.
This makes A LOT but it freezes well.