Add goodly amounts of chili powder and garlic powder
Add crushed red pepper to taste (I like it hot)
Add several spoonfuls of mild banana pepper rings (whole or cut up—can also use hot rings, if brave)
Add 2 cans of crushed tomatoes (made for chili mix or with onions/green peppers in mix)
Add large can of kidney beans (drained) or pinto beans (drained)
Add plenty of ketchup to make a mixture that is easily stirred and to the chili texture you prefer (can use ½ and ½ ketchup and tomato paste—but use plenty of ketchup as that gives the chili a good, strong tangy taste—but you don’t want it too “soupy”)
Stir mixture well
Heat mixture either on stove top, in oven or in crock pot until hot
(if on stove top, be careful as mixture burns easily)
When hot and to the texture you prefer—not too sloppy—enjoy.
Keep experimenting until the balance of ingredients suits your tastes. I like mine strong and hot.
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(*Sorry, I don’t measure ingredients when I fix chili)
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