Chili de El Zorro

 From Laura Gaillard

1 lb. ground beef

1/2 C chopped onions

1 garlic clove, minced

1 C tomato sauce

1 C water**

4 tomatoes, chopped

1/4 c chopped parsley (fresh) or  1-2 T dried

1 T chili powder

1 t oregano

1 t ground cumin

2 C canned red kidney or pinto beans, undrained

1/2 t salt

1/8 t pepper

1/2 c shredded cheese (optional)

1/4 c chopped onions

Cook the meat, onions, and garlic in a pan, drain off fat. Add tomato sauce, tomatoes, parsley, chili powder, oregano, cumin, beans, salt, and pepper and simmer uncovered for an hour until thick, but moist (20 min will probably still work, too). Stir occasionally. Top with cheese & onions for more flavor.

**If doing in a Crock Pot, cook meat first, add it and the other ingredients to Crock Pot and cook on low for around 8 hours or high 4-5 hours. Cut the water in half or one-fourth.