Every cook has a favorite chili recipe - we think this one will be yours. Like many other soups and stews, it tastes best when made the day before, allowing the flavors to mingle.

Vegetable oil spray
1 pound lean ground beef
Vegetable oil spray
2 large onions, chopped
2 8 ounce cans no salt added tomato sauce
1 1/2 cups water
2 to 4 medium garlic cloves, minced
2 15-ounce cans no-salt-added pinto beans, rinsed if desired and drained
3 tablespoons chili powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
Pepper to taste
2 tablespoons cornstarch
1/4 cup cold water

Heat a large, heavy saucepan or Dutch oven over medium high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Return the pan to the heat and cook the beef for 4 to 5 minutes, or until no longer pink, stirring occasionally. Pour into a colander and rinse under hot water to remove excess fat. Drain well. Set aside. Wipe the skillet with a paper towel.

Heat the saucepan over medium high heat. Remove from the heat and lightly spray with vegetable oil spray. Return the pan to the heat and cook the onions for 2 to 3 minutes, or until tender.

Stir in the beef, tomato sauce, 1 1/2 cups water, and garlic. Reduce the heat and simmer, partially covered, for 20 minutes.

Stir in the beans, chili powder, oregano, cumin, salt if desired, cayenne, and pepper. Simmer, partially covered, for 30 to 40 minutes.

Put the cornstarch in a cup. Add 1/4 cup water, stirring to dissolve. Stir into the chili mixture. Cook for 3 to 4 minutes, or until desired consistency.

Cook’s Tip: For that four-alarm taste, add one or two chopped jalapeño peppers.