Quick Chili

2 Tbsp. olive oil

2 lbs. ground beef

2 cloves garlic, minced

2 (14-ounce) cans tomato sauce

3 Tbsp. chili powder

1 Tbsp. ancho chile powder

Kosher salt and freshly ground black pepper

1 (14-ounce) can kidney beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

½ cup chili sauce

Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

This recipe can be found here.