2 tablespoon vegetable oil
1 small onion, diced
1 lbs. 80% lean ground beef
1 tablespoon garlic, minced
1 teaspoon garlic powder
2 14 oz. cans dark red kidney beans
1 29 oz. can crushed tomatoes
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dried Mexican oregano (or regular oregano)
Shredded Cheddar Cheese
Preheat grill to medium high temperature.
Place a medium-sized pot on the grill and add oil. Add the diced onions and sauté for about 5 minutes. Break up the ground beef by hand and add it to the pot. Stir well. Add minced garlic and continue to sauté the meat until it browns, about 5-7 minutes. Reduce the heat to low and add the kidney beans and crushed tomatoes.
Stir well. Add the cumin, chili powder, oregano and garlic powder. Stir well. Cover, stirring occasionally. Cook chili for an additional 10 minutes. Add salt and pepper to taste. Serve with cheese and crackers.
Yield 6 servings.