My Grandpa Davis made the best chili. I have fond memories of him making it, nursing it on the stove top till it was just right. He loved to use a LOT of chili powder, so you may want to back off on that a bit if you’re not into spicy. Mind you, it’s not radically spicy. I don’t like super spicy food, and this is just about as spicy as I want to get with my food. (I’ve found that serving some fresh fruit as a side dish can help with that “burning mouth” syndrome.)
2-3 Tbsp. oil
2 large onions, chopped
2 green bell peppers, chopped*
2 pounds ground beef
1 (2 ounce) can chili powder
2 or 3 (1-pound) cans pinto beans, drained**
3 (1 pound) cans tomatoes, chopped
1 Tbsp. salt
1/2 tsp. red pepper
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1. In a large pot, saute onions and green peppers in oil. Add ground beef and brown.
2. Add remaining ingredients and simmer 1-2 hours.*** Use enough water to obtain desired chili consistency.
*I hate green peppers, so I always leave these out.
**Use whatever mix of canned beans you like. Pinto, kidney, and black beans work well in any combination.
***I tried this the other day in the SLOW COOKER. I browned the beef, then put everything in the SLOW COOKER. It worked great!
Source: my grandpa, James Graham Davis