1 med. onion, chopped
1/4 c. chili powder
2 tbsp. cumin (ground)
2 1/2 lb. ground beef
1/2-1 tsp. chili pepper (cayenne or ground red pepper)
2 cloves garlic, minced
4 c. water
1 can (8 oz.) tomato sauce (or 6 oz. tomato paste)
2 tsp. cornstarch
1/2 c. water, hot
1 (16 oz.) can red kidney beans (do not drain)

In large pot cook ground beef, onion and garlic. When done add chili powder, cumin, half of red pepper (start with 1/2 teaspoon; add more later if desired), water and tomato sauce. Stir well and bring to a boil. Lower heat to simmer about 1 1/2 to 2 hours, stirring frequently. 1/2 hour before serving add beans. This is when you may add extra red pepper.

10 minutes before serving, mix cornstarch and 1/2 cup hot water together. Add to chili, quickly stirring well. This will thicken chili. Serve with salad and easy nachos or corn bread. Serves 6-8.