What’s Cookin’ Wednesday: Laurel’s Most Famous Chili

This recipe was given to Micki's mother in law by and old Italian man who worked with her at the school district when her sons were little.

2-15 ounce cans pinto beans in chili sauce (I use the ranch beans with jalapenos and take the jalapenos out so the sauce is spicy)
1-15 ounce can whole peeled tomatoes or diced tomatoes
1-15 ounce can tomato sauce
1-6 ounce can tomato paste
1/4 T cumin powder
1 T chili powder
1 T salt
1 T pepper
1 T sugar
1/2 T garlic powder

Chop 1 large onion and brown with 1 pound hamburger. Drain off grease and mix with top ingredients. I throw it all in the crock pot and set on low for a few hours. That way it seasons well and the onions are soft (my husband doesn't like crunchy onions).

*Edited to add: Teri's family doesn't like it as spicy or salty, so she uses the chili beans in mild sauce and cuts the salt and pepper down to 1 tsp.