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[yellowdogintexas]

156. I can give you mine, developed over a number of years

Despite my DU name, I am not a true Texan and I put beans in my chili

1 pound lean ground beef (or more if you want a lot)
Southwestern spices to taste
salt and black pepper
onions and garlic
Minced peppers (your choice of bell, poblano, Anaheim, jalapeno, serrano. If you can get Hatch so much the better) one jalapeno, 1 or 2 serrano and a poblano make a good combo if you enjoy heat; if not you can use just poblano which have a wonderful taste.
If you can't find the fresh peppers you can use a can or two of the minced mild or hot peppers
Red Wine about 1/2 cup (NOT cooking wine; if you won't drink it don't cook with it)
Water as needed
At least 1 can diced tomatoes (I use 2 and if I want to stretch it I use 3)
Canned beans rinsed and drained (we prefer black beans) At least 2 cans

Minced cilantro (optional, of course)

Brown ground beef with onions and garlic
Sprinkle the dry spices of your choice over the meat to your taste and stir them in throughly. We like it spicy so take that into consideration. (chili powder, cumin, cayenne, paprika) We like lots of cumin.
Cover the meat in water and let it cook down. Do this twice

Add: minced peppers of your choice
Bell pepper, mild chiles such as poblano; hotter such as jalapenos, serrano. I use jalapeno, serranos and poblano. Poblano has such a nice taste - they are the peppers used for Chiles Rellenos or stuffed peppers.

Add tomatoes, ( I use two) and enough water to yield the consistency of soup.
This is optional but I throw in 1/2 cup or so of red wine. The red wine really boosts the dish

Bring to a boil then reduce to low & simmer

Rinse and drain black beans and add to the pot. I use 2 of these.

Simmer until you have the consistency you want. Add water if needed.

When you are ready to eat, mince up cilantro if you like it.

Sometimes I will put shredded Mexican blend cheese on top.
It is delicious over rice.

It makes about 4 to 5 quarts, depending on tomatoes and beans