Brown the meat in a large "Texas size" pot drain well.
Add the remaining ingredients, and simmer, covered, for 45
minutes, or until meat begins to get tender. Taste, and
adjust seasonings, adding more chili powder, or salt if needed.
(If chili is too hot, add a little brown sugar. If chili
is too thick, add a little water.) Cook 15 minutes
longer, or until meat is tender.
Yield: 6 cups