An easy to make, mild chili recipe. Soup David Horton 30 minutes 8 servings 1 tsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 lb. beef stew meat cut into bite-sized pieces 1 tsp. chili powder 1 tsp. cumin 1/2 tsp. cayenne pepper One 28 oz. can crushed tomatoes One 40 oz. can Brooks chili hot beans, drained 1/2 tsp. kosher salt 2 tsp. brown sugar Add olive oil, garlic and onion to a 4-quart saucepan. Sweat onion and garlic for a few minutes over medium-low heat. Add beef, chili powder, cumin and cayenne pepper. Raise heat to brown the meat slightly. Add crushed tomatoes, beans, salt and sugar. Reduce heat to a low simmer. Cook for at least 20 minutes before serving, much longer if time permits. Top with Chihuahua cheese and sour cream. Serve with cornbread. Lean ground beef may be used in place of stew meat.