4 (15-16 oz) cans Chili Beans
2 (16 oz) cans of Pinto Beans
1 lb ground beef
1 small can El Pato tomato sauce
2 T. chili powder
2 T. flour
2 (16 oz) cans Chicken Broth
1 tsp ground pepper, salt, and garlic salt
Open all cans before starting. Brown ground beef in skillet over open fire on grill. Add in salt, pepper and garlic salt while browning. Mix together flour and chili powder in about a 1 cup size jar. Add in chicken broth almost to the top and shake really well. Keep fat and meat in skillet and stir in flour/chili powder/chicken broth mixture. Stir until meat mixture thickens and add the remaining can of chicken broth. Add in cans of chili, pinto beans, and El Pato sauce. Stir well and add in the other can of chicken broth as needed for desired consistency. Simmer 15 minutes.
OPTIONAL: Serve with Corn Bread, Cheese and Onions as desired or as is if you don’t have anything else.