Recipe

1. Start by breaking up the ground chuck into small pieces, and place into a medium sauce pan or pot. Cover with water, only to cover the meat. No need to drown it! Add minced or small diced onion. Bring to a boil, and reduce heat to medium/low. Let simmer until meat is very fine. Hint: Sometimes I use a potato masher to help break it up and make it finer. Drain chuck over another bowl. KEEP THE LIQUID! You may want to add some later to make the chili thinner.

2. Add the meat back to the sauce pan/pot, and add the rest of the ingredients.

3. PLEASE REMEMBER to add more or less of each ingredient to tweak recipe to your tastebuds! This is YOUR recipe, you really can't mess it up!

4. Simmer on LOW for as long as you like, adding liquid from drained chuck, and/or other ingredients if desired. The longer you simmer, the more flavorful your chili becomes.

5. Double or Triple your recipe. Store in freezer bags or microwavel containers.