Cathy's Chili Cool fall weather calls for chili, and this recipe from Cathy Mejia is sure to become a favorite. 1-1 1/2 lbs. lean ground beef 1 tsp. ENGLISH PRIME RIB RUB 1 large onion, coarsely chopped 1 6-oz. can tomato paste (Cathy uses no salt added) 1 12-oz. can tomato sauce (Cathy uses no salt added) 1 15-oz. can diced tomatoes (Cathy uses no salt added) 1 15-oz. can kidney beans, rinsed and drained 3-4 oz. water 2 TB. Worcestershire sauce (Cathy uses low sodium) 1 tsp. ENGLISH PRIME RIB RUB 1 tsp. GRANULATED GARLIC POWDER 1 tsp. CHILI POWDER 1 tsp. GROUND CUMIN

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