I remember when my mom gave me this recipe. It was right after my oldest son was born. I still have the original copy she made from Family Circle magazine. I made a few modifications for our tastes.
This a recipe that can be thrown together on a weeknight or made over the weekend and warmed up and served later during the week. This recipe freezes well. I serve this with cheese on top.
Shannon's Sweet Chili
1 pound ground beef
1 large onion, diced
1 can diced tomatoes, 28 ounces
1 can tomato sauce, 28 ounces
2 cans dark red kidney beans, rinsed and drained
1/3 cup packed light brown sugar
In a large nonstick pot, brown beef, onion and garlic for about 10 minutes, stirring occasionally.
Add chili powder, salt, cumin, pepper and oregano. Cook for 2 minutes until fragrant. Add diced tomatoes. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered, for 30 to 35 minutes.
Let stand for 10 minutes
Serve over cooked elbow macaroni. Serve with cheese and sour cream if desired. Makes 8 servings.