Let me show you how it's done:
1. Brown 1lb of ground beef.
2. Drain it. Drain it real good.
3. Turn the heat down so it's just sort of simmery.
4. Throw in three 8oz cans of plain tomato sauce. Or two 12oz cans if you feel like being kah-raaaazy and messing with the recipe. I actually only used 16oz, but it came out mad dry, plus it caused the peppers to not cook evenly. So listen to me when I say 24oz, LISTEN TO ME!
5. Start shaking in some salt, pepper, garlic powder, and chili powder. I have nothing even resembling exact measurements for these things, so just shake and taste and shake and taste. It doesn't flavor it nearly as strongly as you'd think it would, so keep shaking until you think you've shaken too much, and then continue to shake a little more. And then a liiiiiittle more.
6. When you have ceased to shake, cover the pot and let it soak up the spicy goodness for like twenty minutes. Or whatever amount of time you deem sufficient, I'm pretty sure plus or minus ten minutes isn't going to ruin it.
6.5. Or WILL it?!?!
7. Add a can of red kidney beans and some chopped green peppers and black olives. These should have been washed and chopped already, cause it's going to take you a good ten minutes or so to do that. So if you've just been following this and cooking as you go, I am truly sorry that I didn't include this as a previous step. But that teaches you to not read a recipe all the way through before you start, now doesn't it.
8. So after you finally add the veggie-stuff, you cover the pot again and let it keep cooking for approximately another half hour. Or again, however long. Maybe only fifteen minutes if you're really hungry and like your green peppers half-cooked and crunchy.
9. Turn off the stove.
10. Put your chili on a plate.
11. Get a utensil.
12. Enjoy.
(The picture makes it look kind of gross, but I swear it's good. In fact, I might even say it's delish.)
