Mom used to make a pretty passable chili with a pound of ground beef (browned, grease drained), a can of kidney beans (drained), a chopped onion, a can of tomato soup, chopped garlic and some chili powder. She used a lot of canned soup in her cooking — that was pretty big in the ‘50s — so I got hold of a Campbell’s cookbook. There are lots of good recipes in there, very easy and economical.
First, suggest substituting V-8 for the tomato soup. Just reduce it a bit before introducing the other ingredients.
Next, suggest using either Brooks Chili Hot Beans WITH the sauce in place of canned kidneys.
Also, STRONGLY suggest using ground cumin (and lots of it) instead of commercial chili powder, most of which is made from rinds instead of seeds. Then, you can add ground red pepper to your taste. Much more flavourful, I promise.
No peppers? Well, OK, but a chopped green bell definitely adds to the chili. Serranos and jalapenos, too, if you fancy their flavour and heat.
Finally, no garlic??? Where I learned to cook, that by itself will make you the guest of honour at a necktie party.
BTW, 1.5 lbs ground beef/chuck and 1 15.5 oz can of Brooks beans per 1 46 oz. can of V-8 seems to be the proper ratio.
Good eating, and FReegards!