Short Cut Chili Con Carne
|Lean ground beef||1 Pound|
|Onion||1 Small, chopped|
|Chili powder||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Canned kidney beans||32 Ounce, drained (Two 16 Ounce Cans)|
In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned.
Pour off excess fat.
In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans.
Cover and cook on high for 2 to 3 hours.
Remove bay leaf.
Makes 6 to 7 servings.