The basics of this recipe came from my Mom's nursing school roommate and lifelong friend. I love chili and make various kinds (and not going to argue about "real" chili and all of that - enjoy whatever variations you like) and honestly don't necessarily make even any particular kind the same way every time, I just start making it.
This is what I'd call chili for midwesterners who grew up thinking something like this is chili and therefore it is chili and I love it! It's not quite hers these days, but the revelation when I was a kid was the tomato soup and ketchup, lol.
Dice up a large yellow onion pretty fine and sauté gently with a little salt, pepper and chili powder, throw in some sliced jalapeños (from a jar so you get some of the juice - adds a little sweetness). Set aside.
Brown 2 lbs. ground chuck, seasoned with salt, pepper, chili powder (I use some a little more spicy but don't over do it, can always add later), cayenne, cumin (I like it in the chili but smells like people's butts in the jar, IMO). Mix a little bit of flour in with the beef when almost done and let that cook in well.
I think it's essential to cook in the seasonings with the onions and the beef instead of just dumping in later with the stock. More may be necessary when you taste it, but usually not once it all simmers together.
Toss the onion in. Add one can (no water) of Campbell's tomato soup concentrate. Add about 8 oz. ketchup (also adds a little sweetness). Sounds heretical but that's how she made it. Add a small can of black beans and a small can of chili beans (drain and rinse so as not to get the can juices but it's okay that the chili beans' sauce carries a little flavor), so the equivalent of one of those big fat cans, but I like the two different kinds of beans. If it doesn't look like enough beans, add another small can.
(If I want it a little smokier I'll toss one of those tiny little cans of Chipotle peppers with the adobo sauce in when the onions are pretty much cooked, but if I do that I'll add a little brown sugar, and won't add jalapeños).
Then enough no salt beef stock to cover it all and then simmer for a time and may add more beef stock depending on the consistency I want.
My wife isn't big on a lot of heat and my idea of heat to taste is a lot more than most I encounter so it's a compromise on the spiciness and I kind of know it when I see it as it all gets done. But no point losing flavors in the name of "spicy".
It is a little sweeter than a lot of chili recipes, but a nice mix of a little bit of sweet and spice.
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