Soulard’s Restaurant Chili

2 lbs ground chuck

4 small onions, diced

8 Tbsp. chili powder

1 Tbsp. sugar

4 cloves garlic, minced

2 Tbsp. cumin

½ tsp. cayenne pepper, to taste

2 Tbsp. Salt

2 Tbsp. pepper

2 (10 ½ oz.) cans tomato puree

3 (12 oz.) cans water

2 (16 oz.) kidney beans (drained)

Sauté ground chuck with onions until meat is cooked, drain. Add all other ingredients except beans and cook one hour, stirring often to prevent from sticking. Add beans the last ½ hour of cooking time.  You may add more water during cooking if a thinner chili is desired.