2 pounds ground chuck
1 pound chili brick
2-12 ounce cans pork and beans, do not drain
3 cans Del Monte Stewed Tomatoes, break them apart before adding
2 cups brown sugar
1 package Williams Chili Seasoning (for 2 pounds of meat)
2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon garlic powder
In a large pan brown ground chuck, drain grease when done.
Add chili brick, pork and beans, stewed tomatoes, brown sugar, chili seasoning, salt, pepper and garlic powder.
Bring to a boil then simmer for 1 hour over low heat, stirring occasionally.
Doug's sister, Christie, is one of the sweetest people I have ever known. She has recently recovered from major surgery and I am so glad she is feeling better. Doug loves her chili and when she makes a big pot she always shares some with us. I never think mine tastes as good as hers.
