Ingredients
1 medium onion, chopped
2-3 garlic cloves, minced
1 pound lean ground beef
1 14-ounce can tomato sauce
1 14-ounce can canned chili beans (Ranch Style Beans, or see recipe for same)
1 1/2 to 2 ounces (1/3 cup) medium-hot pure chili powder
1 tablespoon ground cumin
2 teaspoons dried orégano, crumble (optional)
Salt and pepper to taste
Grated cheddar cheese
Chopped onions
Sour cream
Preparation
Sauté onions and garlic with butter in a heavy large pot or Dutch oven over medium-high heat until brown, about 2 minutes. Add beef to pot and sauté with salt and pepper until brown, breaking up clumps with back of spoon, about 7 minutes. Add tomato sauce, beans, chili powder, cumin, and oregano. Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 20-40 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Serve, passing cheese, onions and sour cream separately.
