Chili

2 Tablespoons extra virgin olive oil
1 large white onion, finely diced
1 lb ground ground beef
1/2 teaspoon kosher salt
1/4 fresh ground black pepper
1/4 teaspoon Lawry’s Garlic Salt with Parsley
4 cloves fresh garlic, minced
1 14 oz can chicken broth
2 cans diced tomatoes
1 small can tomato paste
3/4 Cup tomato sauce
3 cans of beans of choice, drained (I used black beans, chili beans and red kidney beans)
1 teaspoon Tabasco hot sauce
3 Tablespoons chili powder
2 Tablespoons ground cumin

1. Heat oil into a large skillet or dutch oven over medium heat. Saute onion until softened, about 5 minutes. Stir in turkey, salt, pepper and garlic salt; cook until browned and no longer pink. Add chicken broth, tomatoes, tomato paste, beans, hot sauce, chili powder and cumin. Reduce heat to low and simmer until ready to serve. Serve with cornbread muffins.