1 lb. red beans
1 lb. stew meat
1 1/2 lb. ground round
1 lg. can Swanson beef broth (or 4 sm. cans)
1 Johnson chili con carne chili brick
2 to 3 fresh minced garlic
Chopped lg. onion
1 lg. can Mexican stewed tomatoes
1 sm. can Mexican tomato sauce (yellow can)
Grandma' chili powder (this makes a great deal of difference in taste)

Wash beans. Cook red beans in Swanson beef broth. Add garlic and stew meat, cut up bite size. Cook 3 hours on medium heat. Don't over cook beans. Fry ground round in frying pan, add a onion and stir, let stand. Now add: Beans, half cooked 1 sm. can Mexican tomato sauce 1 Johnson chili brick (chili con carne)

Cook until well blended into chili beans. Add ground round that's been standing. Grandma's chili powder to taste. Cover, cook on low for 30 minutes.