Sandie's Award Winning Chili for Wimps

Despite its name, this is a fantastic family meal that kids will enjoy and eat as well as the adults.  Whenever I take a crock-pot of this chili to a church potluck, it's always gone and I have one or two looking for more. ~ Sandie
 
1 tablespoon Watkins Original Grapeseed Oil
2 pounds lean ground beef
1 cup chopped onions or 2 Tablespoons Watkins Onion Flakes
1/4 cup diced green pepper (optional)
1/8 teaspoon Watkins Garlic Granules
2  16-oz. cans tomatoes or 4 cups chopped, peeled fresh tomatoes or 32 ounces tomato juice
1/4 to 1/3 cup Watkins Chili Powder or Watkins Chili Seasoning
1-1/2 teaspoons salt
2  16- or 17-ounce cans kidney beans, undrained
 
About 90 minutes before serving:
 
In a 5-quart Dutch oven over medium-high heat, in hot oil, cook the ground beef, onions, green pepper and garlic until onion is tender, about 10 minutes.  Drain any fat.  If using dried spices, add after browning and draining.  Put the mixture back in the pan, and add tomatoes and their liquid, chili seasoning or powder and salt.  Heat to boiling.  Reduce heat to low; cover and simmer 60 minutes, stirring occasionally.  Stir in the beans and their liquid.  Heat through.     Makes 8 servings.
 
Cook's notes:
--  1/4 to 1/3 cup chili powder with this much liquid will not product fiery hot chili.
--  both Watkins Chili Powder and Watkins Chili Seasoning can be used interchangeably in this recipe
--  after the chili is done, transfer to a crock-pot on low and forget about it until dinner time.

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