Congressional Chili
adapted from Peace Meals (the cookbook of Junior League of Houston)

This chili is a hit every time. Pair it with some delicious cornbread and you’ve got a great comfort-food dinner.

INGREDIENTS
1 tablespoon olive oil
2 medium yellow onions, diced
2 cloves garlic, pressed or finely chopped
Coarse salt and freshly ground pepper
2 1/2 pounds ground beef, preferably sirloin
16 ounces canned tomato sauce
2 tablespoons cinnamon
2 tablespoons brown sugar
1 teaspoon allspice
3 tablespoons chili powder
3 cups water
32 ounces canned kidney beans

Shredded cheddar cheese and chopped onions for topping

Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic- sauté until the onions are translucent, stirring frequently so that garlic does not burn. Remove the onions/garlic from the pot. Add the beef to the pot and brown – drain off any excess fat. Add half of the sautéed onion-garlic mixture to the meat. Stir in the tomato sauce, cinnamon, brown sugar, allspice, chili powder, and water. Bring to a boil, reduce heat, and simmer for 30 minutes. Adjust the seasonings by adding salt and pepper and any additional cinnamon, brown sugar and chili powder. Simmer for 30 minutes. Add the beans and the remaining half of the onion mixture; cook for 15 minutes. Serve topped with cheese and onions.