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Answers: This is really good! A little different that regular chili but it is wonderful!

1.5 lbs. ground beef
1/2 c. chopped onion
1 can (28oz) whole or diced tomatoes, undrained
1 can (14oz) pinto or kidney beans, undrained
1 can (17oz) whole kernel corn, undrained
1 can (8oz) tomato sauce
1 pckg. taco seasoning (I use about half)
1-2 cups water (thicker vs thinner)
salt, pepper to taste
grated cheese

Brown beef, drain and add onions. Cook until onions are tender. Add remaining ingredients except cheese. Simmer 15 minutes. Top with grated cheese.

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here is one that was really popular when I brought it to work...

about 2 lbs Beef
one large onion
2 or 3 poblano peppers
3 or 4 jalapeno peppers
4 or 5 cloves of garlic
1/4 cup or so of Chili powder.... more to taste if necessary
2 or 3 Tbls of powdered Cumin.... more to taste if necessary
1 Tbls of dried Oregano
2 cans black beans drained
can or 2 of kidney beans drained
2 cans stewed tomatoes
1 or 2 cans of tomato sauce
2 or 3 Tbls of tomato paste
1/2 cup or so of Corkeys Hot BBQ sauce
1 or 2 Tbls of liquid smoke
a few dashes of hot sauce
a dash of worcestershire sauce
beef broth if too thick
sprinkle of sugar
salt and pepper to taste

*I might have put some apple cider vinegar in there but I can remember

just brown the meat. drain off fat. throw in onion, peppers and garlic. Cook till onion is soft. throw in chili powder, cumin and oregano cook for a couple of mins to let the spices get into the meat. Then just throw everything else in there kin of in the order listed above. Cook for as long as you have to spare. The longer you cook the more you may need to add more cumin and chili powder.

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Fry off lean mince with chopped onions and mushrooms, add chilli power to your own taste, chopped green and red peppers, add tinned chopped tomatoes and a small can of baked beans, you can add other beans such as kidney beans (which is the most commonly used in chilli con carne) add some veg stock cubes to thicken (all vegs are optional and you can adapt to how you like) and let it simmer and serve with rice or jacket potato or even chips.

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Google Jamie Oliver's Chilli recipe it's excellent

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Chili Con Carne, Texas Style
Serves: 10
Preparation Time: 01:30

Ingredients:

3-1/2 lb. Beef chuck blade steak
3 medium-sized onions
2 medium-sized green peppers
2 cloves garlic
1/4 C salad oil
1 tsp. crushed red pepper
2 28 oz. cans tomatoes
1 12 oz. can tomato paste
2 C water
1 Tsp. sugar
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. coarsely ground black pepper
1/4 lb. Monterey Jack or Mild Cheddar


Instructions:

With knife, cut beef chuck blade steak into 1/4-inch cubes. Dice onions and green
peppers; mince garlic.

In 5-quart Dutch oven, over medium-high heat, in hot salad oil, cook meat cubes,
one third at a time, stirring frequently until browned on all sides, removing meat to
bowl as it browns; set aside.

Reserve 1/2 cup diced onion for sprinkling over chili later. In drippings remaining in
Dutch oven, over medium heat, cook green peppers, garlic, crushed red pepper, and
remaining onions until vegetables are tender, stirring occasionally and adding more
salad oil if necessary.

Return meat to Dutch oven; add tomatoes with their liquid and remaining ingredients
except shredded cheese; over high heat, heat to boiling. Reduce heat to low; cover
and simmer 1 hour or until meat is fork-tender, stirring occasionally.

Serve chili in bowls. If you like, pass shredded cheese and reserved diced onion
to sprinkle over each serving.

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Texas chili does not have beans.
Wick Fowler's chili kit makes good chili. You can adjust it from there.

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