• Cooking Time: 20 minutes
• Servings: 4 servings
• Preparation Time: 25 minutes
• 1 lb. ground beef
• 1 small onion, chopped
• 1 can (6 oz.) tomato paste (plus 2 cans of water)
• 1 (15 oz.) can diced tomatoes*
• 2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. black pepper
• 1 Tbsp. brown sugar
• 1 (16 oz.) can kidney beans, rinsed and drained
• Cheddar cheese (optional)
• sour cream (optional)**
• Saltine or Oyster crackers (optional)***

1. In a saucepan, brown beef and onion; drain fat.
2. Stir in all remaining ingredients (except cheese, sour cream, and crackers); cover and simmer for 20 minutes.
3. Top each serving with cheese and sour cream, and sprinkle with crushed crackers, if desired.

This chili recipe comes from the January/February Issue of 'Country Woman' Magazine. Guaranteed to warm you up on a cold day! It was submitted by Judy King of Johnstown, PA. *The diced tomatoes weren't included in the original recipe, but I like tomatoes in my chili. **Ditto the sour cream! ***Ditto the crackers!