Lorn's Chili

1 lb. Ground Beef
2 Tablespoons Olive Oil

Start to brown the beef with the oil.

1/2 Cup Chopped Onion, or 1 Tablespoon Dry Onion Powder
2 Cloves Garlic, or 1/2 Teaspoon Dry Garlic Powder

Stir in the onion and the garlic into the meat when it is almost completely browned. Stir, frequently, until the onions and garlic are slightly cooked, and the beef is nicely browned.

1 to 2 Tablespoons Chili Powder
1-1/2 teaspoon Ground Cumin
2 teaspoons Mexican Oregano

Add the spices to the meat mixture. Mix well, letting the spices absorb a little oil, then immediately add the tomatoes.

1 Can (28 oz) Crushed, or diced, Tomatoes
1 Can (16 oz) BUSH'S Chili Beans, or Pinto Beans

Stir in the tomatoes and the beans. Add about 1/2 cup of water, if the chili is too thick.

Simmer, at least 1/2 hour, before serving. In the middle of the simmering, you might want to add a little salt to your taste.

None of the measurements are critical. You can adjust the spices! I add more oregano when the chili is just for me. I add more chili powder when I make it for my kids.



Lorn MacIlravie's Family Chili

Note: Lance, one of my co-workers in Texas, calls this a "stew", since it contains beans...