1large (28 ounce) cancrushed tomatoes – without spices
1tablespoonchili powder
1 ½teaspoonsground oregano
1teaspoonground cumin
3beef boullion cubes
2teaspoonssugar
1teaspoonsalt
¼cupKetsup
1tablespoonWorchestershire Sauce
1large candark red kidney beansdrained and rinsed
Instructions
Add hamburger to a large pot. Cook over medium heat, breaking hamburger into small pieces until brown. Remove hamburger to a plate. Drain all but 1 tablespoon of the fat from the pan.
Add onion to the pot and sauté until translucent.
Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
Add back in hamburger and any juice.
Add remaining ingrediants except beans.
Simmer 30 minutes.
Add the beans and simmer 10 more minutes.
Serve.
Recipe Notes
MAKE AHEAD NOTES: Chili can be kept up to 3 days in the refrigerator, covered. Chili can be kept up to 4 months in the freezer in a heavy duty freezer bag.