Chili con Carne

This recipe is from the 8th edition Betty Crocker cookbook from 1996 which I tweaked a couple things for ease of preparation and doesn't change the taste from the original. The changes I made were substituting garlic powder for the 2 minced garlic cloves, diced tomatoes for whole and using red beans instead of kidney but use whatever you like. Enjoy on its own or served over macaroni or rice topped with shredded cheese, sour cream, corn chips, crackers or chopped green onions if desired.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a 3 quart pot or saucepan, cook beef and onions while breaking up the beef into small pieces. Cook until beef is cooked and onions are tender; drain fat. Stir in remaining ingredients EXCEPT the beans. Bring to a boil. Reduce heat, cover and simmer for 1 hour stirring occasionally. Stir in beans. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.