2 - 2 1/2 C chili beans*
1 lb ground beef
1 medium onion, if desired
1 packet taco seasonings
1 small can tomato sauce
1 - 14 oz can diced tomatoes, with juices
1 - 10 oz can diced tomatoes with green chilies, with juices
4 - 4 1/2 C Water
1 1/2 C crushed tortilla chips
shredded taco cheese (optional)
Sour cream (optional)
tortilla chips or crackers
Place beans in large stock pot and cover with water. Bring water to boil and let boil 2 minutes. Remove from heat and cover with lid. Let stand one hour. Drain water. Rinse beans and return to pot. In separate skillet, brown ground beef with onion, then drain fat. Add meat to beans in pot. Sprinkle entire packet of taco seasonings over meat and beans. Then add tomato sauce and both cans of diced tomatoes in juices. Stir to mix well. Add 4 1/2 C water and place pot on stove over HIGH heat. Bring to boil and let boil for two minutes. Turn heat down to low, cover pot and simmer for 2 hours or until beans are tender. Add crushed tortilla chips and cook over med-high heat to thicken. Serve with shredded cheese, sour cream and more tortillas or crackers if desired.
*I like to use 1/2 C kidney beans, 1/2 C white chili beans, 1/2 C pinto beans and 1/2 C black beans.
For hotter chili, add 1 or 2 hot peppers to mixture before simmering.