Easy Chili

• One pound ground beef, browned and drained
• 1 large onion, diced
• 3 to 4 cloves garlic, minced or 2 to 3 teaspoons dried minced garlic
• 1 or 2 cans diced tomatoes
• 1 can tomato sauce
• 1/8 to 1/4 cup ketchup
• 1 can pinto beans
• 1 can dark red kidney beans
• 1 can light red kidney beans
• 1/2 Bell pepper, diced
• 3 Tablespoons chili seasoning, I use Chili 9000
• Salt and pepper, to taste
• Brown sugar, to taste

Stovetop: In a Dutch oven cook the meat, drain it, add onions and sauté until translucent, then add garlic and cook another minute, then stir in 1 can of tomatoes and the remaining ingredients. If your chili needs more sweetness add more ketchup or brown sugar, if you prefer more tomatoes add the second can now. Allow to simmer at least 30 minutes on low.

Crockpot: In a large skillet brown the meat, drain it, add onions and cook until translucent, then add garlic and cook another minute, then add spices and allow them to heat through. Pour one can of tomatoes and all of the remaining canned ingredients into the crockpot, then stir in the meat and onion mixture. Check for flavor and add salt and pepper if needed. If your chili needs more sweetness add more ketchup or brown sugar, if you prefer more tomatoes add the second can now. Allow to cook on high for 2 hours or low for 4+.

If you prefer different kinds of beans just use 3 cans of whatever you like, or sub 1 can with corn, etc.

Serve with shredded cheese, sour cream, crackers, or corn bread.