1 lb. lean ground beef
1 med. onion
1 tbsp. oregano
2 tbsp. chili powder
2 tbsp. ground cumin
1 tbsp. sugar
1 lg. can Hanover Redskin kidney beans
1 lg. can whole tomatoes

Brown the ground beef and onion in an electric skillet at 300 degrees. Lower temperature setting to 225 degrees and add sugar and spices. Stir well into the meat mixture. Add kidney beans and tomatoes with the juices in the cans. Simmer for at least 2 hours, being sure to stir it often. Add a little water during the last hour of cooking if you don't like your chili thick.