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1 pound ground beef, seasoned*
1 large onion, chopped1 can whole tomatoes (28 oz)
1 can crushed tomatoes (28 oz)
2 cans dark red kidney beans (16 oz)
1 can beef broth (16 oz)
1 cup water
1 can hot chili beans (16 oz)
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
*Season ground beef with a little chili powder, cayenne pepper, garlic powder, salt & pepper. This is not included in the above measurements.
Brown ground beef and onion in large skillet. Drain. In stock pot, add whole tomatoes. Break them up into smaller pieces. I usually just use my hands, but you could use a spoon or knife. Add beef broth, kidney beans, chili beans, crushed tomatoes, and spices. Pour water into one of the empty cans and continue to move it from one can to the other so that you rinse all the cans thoroughly. Add this mixture to the pot. (You can skip this step if you are trying to lower your sodium content) Bring to a boil, add ground beef mixture, and reduce to a simmer. Simmer for 1-2 hours.