With bread or rolls and a salad - wow! This chili is really good. It has not evolved one bit over the years. No need to mess with perfection.
2 lbs. ground beef
1 29 oz. can tomato sauce
1 29 oz. can pinto beans
1 29 oz. can kidney beans
1 large onion diced
2 large tomatoes - seeded & chopped
2 tsp. powdered cumin
3 Tbsp. chili powder
1-1/2 tsp. black pepper
2 tsp. kosher salt
1-2 cups water
Brown the ground beef in a large pot or dutch oven - the one you’ll make the chili in - over medium heat; drain the fat and put back into pot.
Place everything else into the pot and bring to a boil. Immediately turn the heat to simmer and let simmer for 3 hours. Do not cover. You will need to stir it about every 20 minutes or so.
