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Nothing in a can matches home cooked.

I got my recipe by trying out some mixes. Carrol Shelby chili at the time, had everything in individual packets, came out good so I measured everything and only made minor adjustments.

No beans, no hot pepper. If you want it hot, add pepper (cayenne is best, or habanero or tabasco) after it’s in your bowl. I grow habanero and tabasco, or did, habanero dried and powdered in a blender is my go to hot stuff. Soil finally depleted, giving it a couple years to rest.

CHILI

1 lb chili meat (stew meat, coarse ground hamburger, chopped chuck)(no pork, always beef)
1 lg can crushed tomatoes (28 oz)
3 small cans tomato sauce
1 can tomato paste optional, helps thicken it. I do use it.
1 onion, chopped #
1-3 cloves garlic #
3-4 TBSP chili powder
1 1/2 tsp paprika
1/2 tsp oregano
1/4 tsp comino
1 TBSP masa flour can also be used to thicken it, when almost done, if too thin.

cayenne/habanero/tabasco to taste*

Brown meat in skillet, drain well. (draining avoids greasy chili)

Mix all other ingredients, reserving 1 TBSP chili powder for later, if needed. Cook at high setting in crock pot until it reaches full heat, about 1 hour, reduce to low and simmer at least 2 hours, stir now and then. I find about 4 hours total usually works well.

I cook it till the meat starts to fall apart.

* I always make chili without hot pepper, so those who don’t want it don’t run screaming for the ice cream.

# Garlic and onion can be cooked briefly until clear while browning meat, I don’t bother. The more garlic the better.

To drain meat, I set the skillet on the side of a stove burner grate and pull the meat to the high side. Let it sit while I mix and start everything else. Liquid drains to the low side of the pan. Grease free chili.

Taste test every stirring after 1st hour. Do not add more chili powder until at least 1st hour, let everything cook in first.

I serve with crackers or fritos on the side, and a slab or two (or three) of sharp cheddar on top. Milk or beer, both work, add beans if you wish, I think they ruin good chili.

Some sour cream on top may work well too, especially homemade...

For that -

1 cup heavy (whipping) cream
add 1 1/2 TBSP buttermilk.

Mix in clean jar or sour cream tub. (emphasis on the CLEAN part)

Stir, cover with cheesecloth, let sit 24 hours at room temp. Should be thick and creamy, if not add 1 TBSP buttermilk and check after 12 hours. Keeps in fridge for about a week.

Called creme fraiche, not as stiff and sour as commercially made sour cream, and will not curdle if cooked. This is what you get in mexican restaurants on enchiladas with sour cream. A bit more expensive, I think it’s worth it, all I’ve used in 6 months. Hard to beat on fajitas.