My chili is sometimes quite spicy, but always sweet. And it always has a lot of hamburger in it. (The recipe below is not as spicy as I usually make it. If you like it spicier add some more cayenne, some more coarse black pepper and some chili powder. You can also use some chopped jalapeno if you like.)
I use a Dutch oven because I like the one pot meal, rather than browning the meat in one pan and then using a kettle for the soup. I have a great, heavy Dutch oven (red of course) and I use it a lot.
1.5 to 2 pounds hamburger
1/2 onion (can be any kind you choose but I usually use a white one)
1 can kidney beans (with liquid)
1 can chili beans (with liquid)
1 packet chili seasoning (taco seasoning works just as good if you don't have chili)
1/2 tsp cinnamon
1 Tbsp cumin
2 tsp cayenne pepper
2/3 C brown sugar
1 can tomato soup (I used Campbell's)
3 soup cans of water
1 small can of tomato paste
Black pepper to taste - I use the large, coarse ground pepper - about 2 tsp.
Brown the hamburger in the Dutch oven over medium to low heat. Once it is browned but not drained (unless you have a huge amount of grease) scrape the hamburger to one side of the pot and add the chopped onion. If your hamburger is very lean and not producing enough grease, then use a small amount (just a splash) of oil (veg, olive or even a little butter is fine) to saute the onion in. Once the onion starts turning opaque (only takes 2-3 minutes) mix it all in with the hamburger.
Then start adding all of the other ingredients. Simmer on low heat until it is hot, but not boiling. You can simmer over low heat for an hour or two if you like.
Sometimes I add one inch cubes of cheddar or pepper jack cheese while the chili is simmering and it gives it a bit different consistency and a cheesy taste.
When serving I like to add some grated cheese to the top and some chopped green onions.
Kari, I just realized the bowls are in front of the vase that the flowers you sent to me came in. It has kind of a mirror finish on it.
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