In a deep skillet, brown 1 lb. of lean ground beef (or turkey). Drain fat off.
1 15-oz. can of red kidney beans, undrained
1 8-oz. can of tomato sauce
1 Tbsp. white vinegar
2 Tbsp. chili powder
2 Tbsp. dried chopped onion
1/4 tsp. garlic salt
1 Tbsp. sugar
Directions:
Bring to a boil, reduce heat and simmer 20 minutes. Pour in bowls, shred some cheddar cheese on top. Great with instant cornbread on the side. This recipe is mild enough for my toddler to eat; dh adds some extra hot sauce to his bowl.
Serves 4
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