Servings: 10 to 12

1 Tbls Vegetable Oil 1 Tbls Vegetable Oil
2-lbs Lean Ground Beef 2-lbs Lean Ground Beef
2 Cups Coarsely Chopped Onions 2 Cups Coarsely Chopped Onions
6-8 large garlic cloves, minced 6 to 8 large garlic cloves, minced
2 28-oz cans crushed tomatoes 2 28-oz cans crushed tomatoes
1 chopped, fresh tomato 1 chopped, fresh tomato
1/4-1/3 cup chili powder ¼ to ⅓ cup chili powder
1/8 cup cinnamon ⅛ cup cinnamon
1/8 cup cocoa powder ⅛ cup cocoa powder
2 tsp salt 2 tsp salt
1/2 tsp ground black pepper ½ tsp ground black pepper
1/2 tsp chipotle chili pepper ½ tsp chipotle chili pepper
1/4 tsp cayenne chili pepper ¼ tsp cayenne chili pepper
2 16 oz cans red kidney beans 2 16 oz cans red kidney beans

In 5-qt Dutch oven over medium high heat, in hot salad oil, cook ground beef, onions, and garlic until onion is tender, about 10 minutes. (JMO, garlic burns more easily than the other ingredients here, so it's not bad a bad idea to hold it back from this mix for a few minutes).
Add tomatoes and their liquid, chili powder and salt; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
Stir in beans and their liquid; heat. Serve in soup bowls (or bread bowls) with a choice of accompaniments.
Texas-Style Chili: For ground beef, substitute 1 2-lb beef chuck boneless, underblade steak, cut into ½ inch cubes. Cook as in steps 1 and 2 above, but simmer 1.5 hours or until fork tender. Omit beans, serve as above. (Makes 6 to 8 servings)
For Instant Pot: brown meat and remove/drain. Brown onion and garlic. Add back in meat and other ingredients and stir. Put on Meat/stew function for 35 min then NPR. Add beans and let sit for 5 minutes to heat through.

Can use ground turkey instead of ground beef; I sometimes use 1lb ground meat + 1lb cubed stew meat (approx 1/4" cubes)  Can use ground turkey instead of ground beef; I sometimes use 1lb ground meat + 1lb cubed stew meat (approx ¼" cubes)