This is the chili recipe I use whenever I make chili. It is adapted from someone else's recipe, but I've changed it and made it my own.
2 lbs. ground beef
1 sweet onion, diced
1 green or red bell pepper, diced
1 clove garlic, minced
1 Tablespoon Worcestershire Sauce
1 Tablespoon chili powder
2 15-ounce cans kidney beans
2 16-ounce cans diced tomatoes
1 15 ounce can tomato sauce
1 6 ounce can tomato paste
1/4 tsp. ground cinnamon
shredded cheddar cheese
Combine ground beef, onion, pepper and garlic in large pot. Cook ground beef, breaking beef into small pieces. (Onion, pepper and garlic cook while the beef browns.)
To the cooked ground beef add tomatoes, tomato sauce, kidney beans, tomato paste and cinnamon. Stir to mix completely. Bring to a simmer; cover pot and reduce heat. Simmer on lowest heat for two hours or more, stirring periodically.
Serve with sour cream and shredded cheddar cheese. My family likes to eat this served with corn bread and salad, though in a pinch the chili is a meal in itself. This chili can be bagged and frozen. It can be broken up into smaller servings, served over hot dogs (for chili dogs), over corn chips (with lettuce) for taco salad, etc. Our favorite!