3 lb. ground round beef
2 medium onions, chopped
1 (15 oz.) can petite cut diced tomatoes
3 (8 oz. ea.) cans tomato sauce
1 can water (use empty sauce can)
3/4 tsp. cayenne pepper
3/4 tsp. cumin
2 tsp. chili powder
2 tsp. salt
1 bay leaf
1 (26 oz.) can Western (Ranch) Style pinto beans (incl. liquid)
2 tbsp. flour + 2 tbsp. water (for thickening)

SUGGESTED TOPPINGS:

Shredded cheese
chopped onion
chopped pickled jalapeños
Pico de Gallo
dairy sour cream

In a large pot or Dutch oven sauté meat in oil over medium heat until no longer pink but not dry. Add onions and continue cooking until onions have softened, stirring often. Add remaining ingredients (mix a little hot chili liquid in with flour and 2 tablespoons water before adding to mixture to prevent lumping.)

Cover and simmer over low heat for 1 hour, stirring occasionally. Remove bay leaf before serving.

Serve hot with your favorite toppings, tortilla chips, crackers, or cornbread.

Submitted by: JANIS TEY