A relatively simple and unique chili based on a Betty Crocker recipe.

1. Stage 1
   • 1 lbs hamburger or sausage
   • 1 large onion, chopped
   • 2 clove garlic, crushed
2. Stage 2
   • 1 tbs chili powder
   • 1 tsp cumin
   • 1 tsp oregano leaves
   • 1 tsp cocoa
   • dash of red pepper flakes
   • dash of celery seed
   • dash of paprika
   • splash of whiskey or beer
   • 1 can stewed tomatoes
   • 1 can condensed tomato soup
3. Stage 3
   • 1 can kidney beans
   • 1 can vegetables (probably corn), drained

1. Cook and stir Stage 1 in stock pot until brown. Remove excess grease with paper towel.
2. Stir in Stage 2 ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 HR, stirring occasionally
3. Stir in beans and can of vegetables. Bring back to boiling; reduce heat; then simmer uncovered, stirring occasionally until desired consistency (at least 20 min.
4. Eat each serving with bread, chips, mashed potatoes, or spaghetti. Optionally top with shredded cheddar cheese, chopped onion, and a dollop of sour cream.

Original recipe is on page 212 of the red Betty Crocker Cookbook.

• For “Kimchi Chili”, add at least 1.5 cups of chopped kimchi to Stage 1 and a heaping Tbsp Kimchi juice to Stage 2
• To cook in instapot (not as good), use Saute mode for Stage 1, blot out grease, deglaze with whisky, beer, or broth, then add Stage 2 and set for High Pressure 25 minutes. Natural Pressure Release 10 minutes, then add Stage 3 and Saute again, uncovered, at least 10 minutes.