Copycat Petros

What you need:

For the chili:

• 2 lb. ground beef
• 2 yellow onions, diced
• 4 cloves minced garlic
• 3 Tbsp. chili powder
• 2 tsp. salt
• 1 tsp. cayenne pepper
• 2 tsp. dried Oregano
• 2 cans Rotel (mild or hot - or a combo)
• 2 cans (14.5 oz each) petite diced tomatoes
• 1 can (15 oz) tomato sauce
• 3 cans mild chili beans

For the toppings:

• Fritos
• Shredded cheddar and Monterey Jack cheese
• Diced tomatoes
• Diced green onions
• Sour cream
• Black olives
• Jalapeno slices

Directions:

1. In a large stockpot, brown ground beef and crumble as it cooks. Drain, if needed.
2. Add onions and cook until soft.
3. Add the remaining chili ingredients except the beans and bring to a boil.
4. Reduce heat and simmer on low, covered, for about an hour.
5. Stir in beans and then simmer, uncovered, for another 20 minutes.
6. Serve over the top of Fritos with any or all of the toppings.

Recipe from Our Family Table