3 tablespoons vegetable oil
1/2 cup vegetable oil
1 onion, chopped
1 (16 ounce) can kidney beans
1 1/2 cups chili beans
1 (15 ounce) can diced tomatoes with onion
3 tablespoons chili powder
1 tablespoon garlic powder
1/2 teaspoon salt
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
2 tablespoons chili powder
2 tablespoons margarine, divided
1/4 teaspoon salt
In a large saucepan over medium heat, heat the vegetable oil over medium high heat. Stir in the onion and fry until golden. Stir in the beans and stir as needed. Cook until heated through. Stir in the chili beans, tomatoes and chili powder. Adjust seasoning and seasonings as needed.
Reduce heat to low, cover and simmer until all of the ingredients are just simmering. Let cool for at least 3 hours, then stir in the garlic powder, chili powder, oil, salt and remaining chili powder.