3 lbs. ground beef
1 1/2 cups chopped onion
3 cloves garlic, pressed
1 tablespoon Tabasco (optional)
1 1/2 cups ketchup (hot if available)
9 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon black pepper
2 24 oz cans red kidney beans (do not drain)
3 cups shredded American cheese
1 1/2 cups stuffed olives, chopped
1 large Vidalia onion, chopped
In a large skillet, brown ground beef and chopped onion. Press the garlic using a garlic press and add to skillet. Stir in chili powder, ketchup, salt, pepper and Tabasco.
Stir in beans and their liquid, mashing approximately 50%. Continue to cook only until heated through.
Transfer to a chafing dish. Sprinkle top with cheese and arrange olives on top.
Serve accompanied by taco and tortilla chips as a dip for your next party or as a main course.
