Here is a classic Midwestern style chili with lots of meat and beans.
1 cup chopped onions
2 garlic cloves, minced
2 tablespoons vegetable oil
2 pounds coarsely ground chuck
1 1/2 teaspoons salt
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Worcestershire sauce
1 tablespoon sugar
2 cups tomato sauce
Two 16-ounce cans red kidney beans, drained
Tobasco to taste (5 to 10 shakes)
In a big, heavy skillet or Dutch oven, sauté the onions and garlic in the oil until they are soft. Add the beef and salt. Cook until the beef is completely browned, breaking it up with a fork as it cooks. Drain off any excess fat. Add the chili powder, cumin, Worcestershire, sugar, tomato sauce, and 2 cups water. Bring the chili to a low boil and summer 30 minutes, stirring occasionally. Add the beans and simmer 15 minutes more. Add the Tobasco and more salt, if desired.
I highly recommend with this chili, that you make some horseradish pickles to go with it.
One 32-ounce jar kosher dill pickle halves (about 4 large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon cayenne
Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne into the brine. Cut the pickles into large bite-sized pieces and reimmerse them in the spiced brine. Cover and refrigerate several hours or overnight.
The pickles go great on top of a hot bowl of chili. By themselves, they will drain a horse's sinus cavity, but with the chili they compliment the flavor.