4 pounds ground beef
1 teaspoon crushed garlic powder
2 tablespoons chili powder
1 teaspoon ground nutmeg
1 1/2 teaspoons garlic powder
1 1/2 teaspoons vegetable oil
1 (15 ounce) can tomato sauce
2 (15 ounce) cans kidney beans with liquid
1 (15 ounce) can whole kernel corn, drained
1 1/2 quarts water
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons hot chili pepper sauce
1 teaspoon dried basil
salt to taste
In a medium skillet, brown the ground beef over medium heat, and drain. Season with garlic powder, chili powder, nutmeg, and garlic powder seasoning.
In a medium skillet, saute the tomato sauce over medium heat until thickened. Stir in the beans, corn, water, Worcestershire sauce, chili powder, hot chili sauce, basil, salt, pepper, and chili powder. Stir well. Reduce heat to low. Continue to simmer for at least 5 minutes, stirring often, to avoid sticking.
Turn off heat, add chili beans, stir, and simmer for about 1 minute. Drain liquid and stir in tomato sauce, tomatoes, kidney beans, and cooked beef.