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Directions:1) In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water. 2) Season with the chili powder, garlic powder, salt and ground black pepper to taste.

If you want to thicken it fast use flour, just don't add it directly to the pot (If you do, the flour will clump and you'll spend the next couple of hours trying to de-clump the clumps). Use a bowl. To the bowl, add 1-2 tablespoons of flour and a cup of hot liquid from the chili. Mix/whisk both until combined.

This is the bean to use for chili because they're hearty, and take well to spices. Long cooking time, 1 1/2 to 2 hours. LIGHT RED KIDNEY beans are similar to their darker relative and are the bean for the Southern dish red beans and rice. Same cooking time as kidney beans.

If you want to thicken it fast use flour, just don't add it directly to the pot (If you do, the flour will clump and you'll spend the next couple of hours trying to de-clump the clumps). Use a bowl. To the bowl, add 1-2 tablespoons of flour and a cup of hot liquid from the chili. Mix/whisk both until combined.

Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

Pinto beans work for both red and white chili. Kidney (regular and large) and black beans for red, northern and navy for white. Don't be afraid to mix them up. A good, firm bean is essential so that it doesn't disintegrate during the cooking process.