2 tbsp. vegetable oil
1 c. chopped onion
2 garlic cloves, minced
1 1/2 lbs. ground beef
2 (15 1/4 oz.) cans red kidney beans, undrained
1 (6 oz.) can tomato paste
1/2 c. water
2 tsp. chili powder or to taste
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. thyme
2-3 drops Tabasco

In Dutch oven, cook onion and garlic 5 minutes. Add beef, cook about 5 minutes. Drain fat off. Stir in rest of ingredients. Cover and simmer over low heat, stirring occasionally about 1 hour or until chili is thick. Spoon into bowls; top with grated cheese or sour cream.