INGREDIENTS

1 1/2 lbs ground beef

1 onion, diced

4 cloves garlic, crushed

2 cans kidney beans, drained & rinsed

1 (28 ounce can) diced tomatoes

1 (6oz) can tomato paste

1 (4.5oz) can green chilies

3 cups chicken broth (or water
and 2 teaspoons of chicken
bullion powder)

SPICES

2 Tbsp chili powder

1/2 tsp salt

2 tsp cumin

1 tsp dried oregano

1/4 tsp cayenne pepper

1 tsp hot sauce

1 tsp sugar

INSTRUCTiONS

In a large pot fry beef and drain excess fat. Add in the onion & garlic and sauté
until soft.

Add in all the spices, beans, chilies, tomatoes and broth and bring to a boil. Then reduce heat to med-low and simmer for 30 minutes, uncovered.

Garnish with shredded cheddar cheese & sour cream. Serve with corn bread.

(From alyonascooking.com)