Chili

Ingredients:
1/2 medium onion, chopped
olive oil
2 pounds Ground Chuck
3 cloves Garlic, Minced 
1 can (12 To 14 Ounce) Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
1T tomato paste
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
1 Tablespoons Chili Powder (more To Taste)
1/2 c water
2 cans (14-ounce) Chili Beans or your favorite beans
     *I use 
1/4 cup Masa (corn Flour) Or Regular Corn Meal or 2T tapioca starch
    *This is optional, only if you want your chili to be thicker
1/4 cup Warm Water

Optional Toppings:
Fritos
Grated Sharp Cheddar Cheese
Diced Onion
Oyster Crackers
Sour Cream
*My family likes to put their chili on top of cooked elbow macaroni or white rice.

Directions:

Heat olive oil in dutch oven. Add onion and cook for 3 minutes.
Add garlic and cook 2 more minutes.
Add ground chuck and brown.

Drain off grease.
*You can put the remaining ingredients (except for the thickener and 1/4c water) in the crock pot and simmer for 2-4 hours. Before eating, if you want it thicker, mix mesa or starch with 1/4 c water and add to crockpot. Simmer an additional 20-30 minutes, then serve.

To cook it on the stovetop, follow the rest of the directions below.

Add tomato sauce, paste, Rotel, 1/2 c water, salt, oregano, cumin, and chili powder. 

Cover and reduce heat to low. Simmer for 30 minutes.

Add beans. Stir to combine, then cover and simmer for another 20 minutes.

If you want your chili thicker, mix masa or starch with water, then add to the chili. 

Stir to combine and simmer for a final 10 to 15 minutes. 

Serve with your favorite toppings.