I think this is only the second batch of chili I've made this season.
I don't really follow a recipe, it's a little different each time.
Usually I use five cans of beans (kidney beans, red beans, and black beans) and three pounds of ground beef.
Diced onions and a couple of cans of tomatoes or tomato sauce, chili powder, cumin and other spices.
Never any spaghetti noodles. (Husband doesn't like them in there)
So, chili was our Sunday dinner, along with grilled cheese sandwiches, baked potatoes and homemade coleslaw.
Like a barbarian, I just set the chili pot on the table so we could all ladle out what we wanted.
The grilled cheese turned out really good. I layered a combination of Velveeta and Havarti on a "flax and golden grain" bread , then browned them in a mix of butter and olive oil.
Later on, we had frosted brownies for dessert.
A few years ago, I tried making chili with shredded chuck roast instead of ground beef. It was good but maybe a little too rich.
I might try that again soon, but use less meat and more beans this time.
Hmmm, I'm off to check out some recipes and see what sort of meat-bean ratio others use.