Ingredients
1 pound bulk pork sausage1 large onion, chopped2 cans (16 ounces each) chili beans, undrained1 can (28 ounces) crushed tomatoes3 cups water1 can (4 ounces) chopped green chilies1 envelope chili seasoning mix2 tablespoons sugar
Preparation
In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.
