3 to 4 lbs. chili meat
2 large yellow onions, rough chopped
A couple dashes of Worcestershire sauce
2 cans Rotel tomatoes
3 to 4 cloves of garlic, chopped
1 can Ranch Style beans
1 can red kidney beans
1 can pinto beans
1 can black beans
1 can navy, Great Northern or other small white bean
salt and pepper to taste
2 to 3 Tbsp chili powder
A few shakes of beef fajita seasoning
A few shakes of Chili Quick Mix
Get the big soup pot out, I usually put in a dash of olive oil, add the meat and start browning, add the onions and garlic. While it's browning, start adding your spices, except for the salt. I sometimes add Camino if I want it a little spicier. Once the meat has browned and tastes good, start opening cans and pouring them in. Depending on the amount of juice that the meat, onion and garlic has produced determines if I add the beans with all their juice or drain a little off.
When you have added all the beans, you let that simmer for a while. Then give it a taste and decide how much, if any, salt you want to add. This entire process takes less than an hour and is even better the next day.
This is good with either cornbread, flour tortillas, or simple saltine crackers. For a little variety get Original Fritos (the little ones), shredded cheese and make a chili pie.
Not for use in a CASI cook-off because, if you know beans about chili, you know real chili has no beans!