Rebecca'S Quick Chili - cooking recipe

Ingredients

2 lb. lean ground beef or (one 1 lb. lean ground beef and one 1 lb. tube Jimmy Dean sausage)
2 (27 oz.) cans kidney beans
1 to 2 (15 oz.) cans garbanzo beans
2 (15 oz.) cans stewed tomatoes (plain or Mexican style)
1 large onion, minced or dried minced onions
1/2 Tbsp. sweet basil
1/2 Tbsp. dried parsley
1 tsp. dried sweet mint
1 to 2 Tbsp. chili powder
dash of cumin (optional)
1 pkg. sweetener
salt and pepper to taste

Preparation

In 5-quart pan, crumble meat into small pieces and brown.
Add onions and cook until tender.
Stir in salt, pepper, mint, chili powder, cumin, sweetener, basil and parsley.
Add canned beans and stewed tomatoes including liquid.
Cook on high heat 20 to 30 minutes stirring frequently.
Reduce heat and simmer 1 hour or until beans are tender and sauce thickens.
Use mild to hot chili powder according to personal taste.
This chili is even better the second day (flavors are stronger)!