Chili con Carne

Sharon Raasch • Imperial, Neb.

• 1 lb. Ground beef
• 1 Onion, chopped (1 cup)
• 2 cloves Garlic, crushed
• 1 Tbsp. Chili powder
• 1/2 t. Salt
• 1 t. Ground cumin
• 1 t. Dried oregano leaves
• 1 t. Baking cocoa, unsweetened
• 1/2 t. Red pepper sauce
• 28 oz. can Diced tomatoes, undrained
• 19 oz. Red kidney beans, undrained

Cook beef, onion and garlic over medium-high heat for about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low then cover and simmer for 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low then simmer uncovered for about 20 minutes, stirring occasionally, until desired thickness.