Tammy Clay's Chili con Carne

2 pounds ground chuck
15 oz. can Hanover dark red kidney beans
15 oz. can Hanover light red kidney beans
20 oz. can Contadina crushed tomatos
20 oz. can Contadina diced tomatos
8 oz. water
2 Tbs. brown sugar
1 packet McCormick Mild Chili Seasoning

Place all ingredients except the meat in a large saucepan and start to heat to a boil, stirring occasionally.

Brown the meat and move to the saucepan with a slotted spoon (i.e. don't completely drain the meat before adding to the mix).

Once the chili has boiled, turn the mix down to a simmer and continue to stir occasionally for at least 20 minutes.

Personally, I like to add 1 heaping tablespoon Herb-Ox beef bouillon powder and 1/2 teaspoon of ground habanero to this recipe, but I am admittedly a salty chilihead.

Serve with grated cheddar or Monterey Jack cheese, minced Vidalia onions and minced Jalapeņo peppers as garnishes.

To the Top of the Loft