Here is my personal chili recipe, for those that requested it:

1 1/2 pd. ground beef – use 80/20 or 85/15, but no leaner 

1 large white onion, diced

4-5 large cloves of garlic, peeled and finely minced or put through a garlic crusher

1 28 oz can crushed tomatoes

1 28oz can diced tomatoes

1 14 oz can dark red kidney beans, drained

1 14 oz can light red kidney beans, drained

3-4 tablespoons McCormick chili powder

2-3 tsp salt

ground black pepper to taste 

1 Tbsp Lowry season salt

1 tsp ground cumin

Brown the beef over medium high heat for several minutes, breaking up as it cooks.  When no longer pink, add diced onion and minced garlic and sauté until fragrant and onion becomes soft.  Season with salt and pepper to taste.  It should taste good to you.  Dump into the bottom of crock pot.

Add all of the remaining ingredients, stir well, cover and cook on low 6-8 hours.

If you use a different chili powder, you’re on your own figuring how much is enough, as various brands differ wildly in how hot they are and what other spices they contain.

You can substitute your own preference for beans.  Add more or less.  Try black beans, garbanzo beans or white kidney beans.  Or some other combo.

You can also add diced bell peppers, canned chipotle chilis, fresh minced chilis that you like, or juj it up however you like.  I usually don’t bother.

If you aren’t using a crock pot, simmer it on top of the stove for 2-3 hours.