Ingredients:
1 lb. lean ground beef
2 Tbsp. vegetable oil
2 cans (14.5 oz. each) Brooks® Just-for-Chili Diced Tomatoes in Natural Sauce
1 cup onions, chopped
3 garlic cloves, minced
1 tsp. salt
1 tsp. Worcestershire sauce
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried marjoram
1/2 tsp. black pepper
2 Tbsp. sugar
1 bay leaf
1 cup Brooks Just-for-Chili Tomato Sauce (May add an additional cup if desired)
2 cans (15.5 oz. each) Brooks Chili Beans (hot or mild)
2 cans (15.5 oz. each) red Brooks Kidney Beans (light or dark), drained
Hot sauce
1 lb. elbow macaroni, cooked according
to package directions
2 Tbsp. butter
Grated cheddar cheese (optional)
Oyster crackers

How to make this recipe:
In large Dutch oven, brown beef in oil, stirring to separate; drain. Add tomatoes, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, Bay leaf and 1-cup tomato sauce. Partially cover and simmer over medium heat 25 minutes, stirring occasionally and adding additional tomato sauce to keep the chili moist but not soupy.

Add chili beans, kidney beans and pepper sauce; cook 10 minutes.

Toss macaroni with butter and add to the chili; stir well. Serve chili in bowls topped with cheese and oyster crackers on the side. Serves 8

- Brooks® chili beans