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1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8 1/4-ounce) can tomato sauce
1 tablespoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can kidney beans or pinto beans, rinsed and drained, if desired
1. Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
3. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
Cincinnati-Style Chili: For each serving, spoon about 3/4 cup beef mixture over 1 cup hot cooked spaghetti (page 390). Sprinkle each serving with 1/4 cup shredded Cheddar cheese and 2 tablespoons chopped onion. Top with sour cream if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
