Firehouse Chili

1 Tbsp. vegetable oil

1 large onion, chopped

2 garlic cloves, minced

1 1/2 lbs. ground beef (leaner is better)

1/4 tsp. cayenne pepper

1/4 tsp. oregano

1/4 tsp. ground cumin

1/4 tsp. salt (or to taste)

1 1/2 Tbsp. chili powder

1 10-oz. can Rotel tomatoes (spicy tomatoes and green chiles--I use Mild)

1 14-oz. can diced or crushed tomatoes

1 8-oz. can tomato sauce

1 cup water

1 16-oz. can pinto or kidney beans (I like pintos)


Heat oil in dutch oven over medium heat and add onion, garlic, and ground beef.  Stir to break up the beef and brown lightly.  Drain off the oil.

Add seasonings, Rotel, tomatoes, and tomato sauce.  Stir thoroughly and bring to a simmer.  Cook for about an hour, covered.  If it gets too thick, add a little water or tomato juice, if you have it.  Stir in the pinto beans and cook for an additional 15 minutes.