2 pounds ground chuck

2 cans (16oz each) kidney beans

1 medium onion, chopped

1 tsp garlic

3 tsp salt

1/2 tsp pepper

2 tsp chili powder

1 tsp cumin

2 cans (19 oz each) tomatoes

3 cup water

Brown beef and onions in skillet. Drain and transfer to large pot. Add remaining ingredients and mix thoroughly. Bring to a boil, then simmer for 2 or more hours, stirring occasionally. Serves 8-12 people. Amount of chili powder and cumin can be increased or decreased according to taste. Add flour to make thicker, if necessary.

Recipe by Doris Jean Ferguson

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