Chili

Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in kidney beans* (with liquid), tomatoes (with liquid), and remaining ingredients.

Heat to boiling. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes. If you prefer a thinner consistency, add water or wine.

I usually add Cumin as well, and twice as much Cayenne, and have sometimes put in Cocoa Powder.

I think it's better if the peppers (we use Orange or Yellow over Green) are chopped small.

This last time we accidentally used twice as many beans. We'll probably do that again; but use Kidney Beans rather than Pork & Beans (so it's less sweet), but add just a little brown sugar along with the spices.

Bob likes this better if he adds a bunch of chili powder and cumin and small amounts of salt, oregano, and cayenne. I usually like it better when I use red or orange or yellow peppers instead of the green, and when I cook the onions and peppers separately in butter instead of adding them to the meat to cook.