Eldredge Chili

Brown and season:
1 to 1/2 lb. ground beef
garlic salt and pepper to taste

Drain. Add onion and garlic and cook until tender:
1 large Vidalia onion, chopped (about 1 cup)
2 cloves garlic, crushed (or 1/4 t. minced garlic from a jar)

Then add:
1 T. chili powder
1 t. salt
1 t. ground cumin
1 t. dried oregano leaves
1 t. cocoa powder
few drops red Tabasco sauce
2 cans (16 oz. each) mexican seasoned stewed tomatoes, undrained (break up into smaller pieces)
1 can (16. oz.) tomato sauce

Cover and simmer, stirring occasionally, for1 hour.

Stir in beans during last 20 minutes of cooking:
2 cans chili beans, drained
1 can black beans, drained

Heat to boiling; reduce heat. Simmer uncovered, stirring mixture occasionally for 20 minutes.

Serve with corn bread or corn chips, sour cream and grated cheddar cheese.