Easy Texas Chili

This recipe was inspired from a Campbell's Soup Recipe Book. I took their chili recipe, added some things, left other things out, and then messed with the amounts until I got this recipe. It's really easy and my family loves it.

Ingredients:

1 pound ground Beef

1 medium onion - chopped

1 clove garlic - minced

1 can dark kidney beans, rinsed and drained

2 cans chili beans

1 can (15 oz.) diced tomatoes

1 cup beef broth (can use 1 cup water and 1 beef bouillon cube)

1 1/2 tsp. chili powder

1/4 tsp. ground cumin

1/8 tsp. pepper

1 bay leaf

In a large saucepan over medium-high heat, cook beef and onion. After the beef is cooked, add garlic and cook for 30 seconds more. Spoon off fat.

Stir in kidney beans, undrained chili beans, undrained tomatoes, beef broth, chili powder, cumin, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover and cook 10 minutes. Remove lid and continue to cook for another 10 minutes stirring occasionally. Remove bay leaf.

Ladle into soup bowls and serve with cheese and sour cream.