Campbell's Skillet Sauces

Chili Beans

1 Packet of Campbell's Skillet Sauces Fire Roasted Tomato
1 clove of garlic, minced
1/2 small yellow onion, diced
(1) 15oz can of Hunts diced tomatoes, drained
(1) 15oz can of Teasdale pinto beans, drained
1 lb. ground beef
2c. water with 1 beef boullion cube / 2c. water with 1 tomato boullion cube
(I boiled water in a measuring cup and added boullion cube. Stirred until the cube was dissolved then poured it in)
1 1/2 tbls. of Extra Virgin Olive Oil
Salt to taste
Chili powder to desired spiceyness

Heat oil on medium heat. Turn to medium-low and add onions. Sweat the onions in olive oil for about 2-3 minutes in a dutch oven. Add ground beef and garlic, brown meat. Add about 1/2 tsp of salt and 1/2 tsp. of chili powder to the ground beef mixture. Drain ground beef and return to pan. Add beef and tomato broth, pinto beans, Campbell's Skillet Sauce and tomatoes. Add more salt and chili powder, just taste and add what you think is needed. (I don't measure I just put some in my hand and throw it in.)Cover and simmer on low for about 30-40 minutes.

Serve with cheese and crackers.