Country Chili

I got this recipe from the Betty Crocker Country Cooking book. I have modified it slightly.

1 pound ground beef
1 medium to large onion, chopped (1 cup's worth)
2 cloves of garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 tablespoon chili powder
1 tablespoon cocoa powder (the original recipe is 1 teaspoon, but I messed up once and JoAnne liked it, so I kept it)
1 teaspoon red pepper sauce (in Buffalo, that means Frank's. Again, the recipe was 1/2 teaspoon. Add a little extra if you like it hot)
1 16oz can diced tomatoes (recipe says whole tomatoes, but to break them up. I just use diced)
1 15-16oz can of dark red kidney beans

1. Brown hamburger, onion and garlic in a pot, drain.

2. Stir in remaining ingredients, except beans, and maybe a 1/4 cup or so of water. Bring to a boil, then cover, reduce heat to low and simmer for 1 hour, stirring occasionally.

3. Stir in beans, maybe a little water and bring to a boil. Reduce to low and simmer uncovered for 20 minutes or desired thickness, stirring occasionally.

The cocoa is a bizarre ingredient to me, but it works. My friend Natasha has an allergy to onions, so I made her a batch without onions but doubled the garlic. She liked it. And even if you don't like tomatoes (like me) they really don't come through in the final product.