Preparation / Directions:
1. Brown the meat and onions, separately if desired.
2. In a large, heavy pot, combine the meat and onions, and the other ingredients except the chili powder.
3. Simmer .I "at least" one hour. Six or more hours is better.
4. Stir in the chili powder.
Author's Notes: This chili won't win any awards in Texas, but it's a nice, mild, flavorful dish. The recipe can easily be multiplied; I usually make a triple batch and freeze the excess. For a spicier chili, use more chili powder, or - even better - mix your own spices.
I usually use more garlic - the cloves can be left whole, and will become soft and mildly flavored by simmering. The flavor is best if the chili sits for a day before being s