Ingredients
1
pound ground beef
1
can (14 1/2 ounces) diced tomatoes
1
tablespoon chili powder
1/2
teaspoon garlic salt
1/8
teaspoon red pepper sauce
1
can (15 to 16 ounces) red kidney beans
1/4
cup shredded Cheddar cheese
Preparation
Put the ground beef in the saucepan. Stir with the long-handled spoon until beef is broken into small pieces. Cook over medium heat 8 to 10 minutes, stirring often, until beef is brown.
Take saucepan off hot burner. Put the strainer over the small bowl. Spoon beef into strainer to drain the fat. Put beef back in saucepan.
Open the can of tomatoes with the can opener. Add the tomatoes (with the liquid in the can), chili powder, garlic salt and red pepper sauce to beef. Stir until mixed. Heat to boiling over medium-high heat, stirring a few times. Turn the heat down to low. Cook for 30 minutes, stirring a few times.
Open the can of kidney beans with the can opener. Add the beans (with the liquid in the can) to beef mixture. Stir until mixed. Cook for 20 minutes longer.
Take saucepan off hot burner. Top each serving of chili with the cheese.
