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