2 15oz cans chili beans in hot gravy (we use Brook's brand)
4 tablespoons chili powder (I like Kroger's Private Selection best)
1 teaspoon salt
1 teaspoon oregano
Instructions
Cook beef, onions and garlic over medium heat until meat is fully cooked. Drain fat from pan. (I always add a splash of oil to the pan and cook the heck out of the onions first because my hubby hates if the onions have any crunch)
Add all items except beans and bring to a boil. Reduce heat and cook for one hour.
Stir in beans with gravy and simmer on medium low for another hour.
Serve with sour cream, shredded cheese and oyster crackers and enjoy!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2014/01/best-traditional-chili/