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Chili, always comes out the same

12 green chilis, seeded and sliced crosswise
(I have to use surgical gloves as the seeds burn my skin - nuisance)
2 pounds ground chuck, browned and fat drained
1 large onion, peeled and diced
2 bay leaves (optional)
4 TBSP chili powder (never measure, just dump)
1 tall can tomato juice
1 can tomato paste
1 can crushed tomatoes (preferred home canned if possible)
1 can tomato sauce
add any more tomato product (not ketchup) to make it right, and a little water for consistency, some will cook down (I want my soup kettle full to almost the top leaving just enough room for beans later)
1/2 tsp sugar
salt to taste
Two cans kidney beans, rinsed, and added when done, reheat. You can also use pinto beans, but I went back to the kidney beabs.

If people want it hotter, they can add their own hot sauce; this is just the right level of heat for me and family.

Pile everything in soup kettle except kidney beans, cover with oven-proof lid, and bake in oven at 275 degrees for several hours or until everything cooked through. Slow cooking improves flavor, and it's always better the next day.

Then I freeze some packets in those freezer ziplock bags if not enough people show up to eat it; keeps indefinitely in freezer.