Tomato Sauce, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6



  1. In a large saucepan, cook beef, the ⅓ cup onion and the garlic until beef is brown and onion is tender. Drain off fat.
  2. Stir tomato sauce, undrained tomatoes, chili powder, salt, crushed red pepper and black pepper into browned meat in saucepan. Bring to boiling. Reduce heat. Cover and simmer for 1 hour.
  3. Add beans with chili sauce to saucepan. Cover; simmer for 30 minutes.
  4. In small individual bowls, set out remaining ingredients. For each serving, place some of the cooked rice in a soup bowl. Top with chili mixture and cheese, then some of the ½ cup onion and the sour cream, if you like.

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