2 tbsp. bacon fat
3/4 c. chopped onion
1 or 2 clove garlic
1 lb. ground beef (round or chuck)
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. chili powder
1 (#2) can Bush's chili hot Mexican beans
1 (#2 1/2) can whole tomatoes
1 (6 1/2 oz.) can tomato puree
1 tsp. sugar

Heat bacon fat in large deep skillet. Add finely chopped onion and garlic. Cook this mixture until it turns slightly yellow, then add the meat. Sprinkle with a combination of flour, salt, pepper, and chili powder. Cook over medium heat until meat is all browned. Drain beans and add along with all tomatoes and sugar. Cover, turn heat down low and let the chili simmer way gently for about an hour. Serves 4-6.

Our chilly winter night favorite, served with salad, crusty bread and lemon sherbet.