Texas Chili

A hearty bowl of chili with plenty of protein and flavor

2 lbs ground beef
½ cup diced onion (~ ½ small onion) or 1 tbsp dried minced onion or 2 tsp onion powder
1 tsp minced fresh garlic (~2 cloves) or 1 tsp dried minced garlic or ½ tsp garlic powder
2 cans diced tomatoes
2 cans red kidney beans, drained and rinsed
8 ~ 15 oz tomato sauce (or leftover pizza or pasta sauce)

Seasoning Mix:
2 tbsp chili powder
1 tsp oregano
½ tsp paprika
1 ½ tsp cumin
1 ½ tsp salt
1/8 tsp cayenne (optional)

1. Brown beef and onion until cooked. Drain fat. Add seasonings and garlic, cook and stir 1-2 minutes.
2. Add tomatoes, tomato sauce, and ~1-2 cups of water. Bring to a boil, reduce heat to simmer and cook 30-45 minutes.
3. Add beans at the end, cooking for 10-15 minutes until tender.
4. Serve with cheese and cornbread, or crackers, or over corn chips aka walking taco/frito pie