Chili with Beans
1 large onion
2 large green peppers
1 large can crushed    tomatoes
2 cans dark red kidney beans 
3/4 lb. ground beef
chili powder
garlic powder

  1. Chop onion and green peppers into bite-sized pieces and saute them in olive oil in the bottom of large pan (8-10 quart).
  2. Add tomatoes after sauting vegetables and add one can of water.
  3. Cook 1 hour or more at simmer. You may have to add some water and be sure to stir regularly with a wooden spoon!
  4. Brown the ground beef in a skillet and add meat to simmering sauce.
  5. Add the beans and the liquid in the cans.
  6. Continue cooking...there is not time limit but watch for sticking to the bottom and make it as thick or thin as you wish by adjusting with water.
  7. Add seasonings at least a half hour before serving.  Be instinctual on quantity...a lot of chili powder, 2 tbls. or more.  Shake in some garlic powder.  The other four seasonings are all ingredients in chili powder but I add more of each to my liking.  Heavier on the cayenne if you want hotter chili. I would suggest adding amounts in this decending order: Oregano, cayenne, cumin & paprika.
  8. Keep the wooden spoon busy and let a sampling cool in a bowl to taste.  This will help you to determine if it is spicy enough for you.  I do this a couple of times.  The first tasting should be about 15 minutes after adding seasonings for the first time.
  9. Serve with grated or thinly sliced Monterey Jack cheese melting on top and crackers and/or good bread and butter.
  10. Drink beer as you eat!
Makes 6-8 servings and is good reheated.

 COMMENTS: This chili tastes better on the second day after sitting in the refrigerator overnight.  If you can resist, don't even eat it the day you cooked it! 

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