Ray's Garlic Chili

If you love garlic...this may be the chili for you! This chili only takes about 30 minutes to make. I originally started with a simple Betty Crocker chili recipe. and it's slowly changed over the years.

• Ready In: 30 mins
• Serves: 4
• Yields: 8 cups

Ingredients

• 2  cups extra-sharp cheddar cheese, shredded
• 8  ounces low-fat sour cream
• 2  teaspoons bacon fat
• 4  garlic cloves, minced
• 1 1⁄2 lbs lean ground beef
• 3  tablespoons Worcestershire sauce
• 1  tablespoon  granulated garlic
• 1  tablespoon ground cumin
• 1  teaspoon black pepper
• 1  teaspoon cayenne pepper
• 1  teaspoon chili powder
• 1  teaspoon oregano
• 1  teaspoon  cocoa
• 1⁄2 teaspoon  beef base (I use Better Than Bouillon from Walmart)
• 1⁄2 teaspoon Tabasco sauce
• 1 (15 ounce) can no-salt-added diced tomatoes, undrained
• 1 (15 ounce) can  fat-free refried beans
• 1 (2 ounce) envelope  onion soup mix

Directions

1. Set the cheddar cheese and sour cream aside until serving time.
2. In a large frying pan, lightly roast the minced garlic in bacon fat over medium heat. Do not burn the garlic.
3. Add the ground beef to the roasted garlic in the frying pan and cook over medium/high heat. Make sure to fully cook the ground beef in this step.
4. While the ground beef is cooking you can combine the remaining ingredients in a 4-quart pot and stir. When the ground beef is fully cooked, add the beef & garlic to the 4-quart pot and stir to mix all ingredients.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Top each serving with shredded cheddar cheese and 2 oz. sour cream and enjoy!