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Ingredients:

1 lb ground beef (I use 80/20 or ground chuck)
1/4 to 1/3 cup chopped onion (frozen or fresh)
1 clove elephant or 3 cloves regular garlic, chopped roughly
5 tsp (or 1 Tbsp & 2 tsp) chili powder
1 29 oz can crushed tomatoes
1 15 oz can tomato sauce
3 15 oz cans no salt red kidney beans
1/2 tsp baking soda (optional; cuts the acidity of the tomato)
1 cup water

Directions:

1. Using 6-quart stockpot (or equivalent) on medium heat, cook ground beef with garlic and onion until no red remains. Drain fat.
2. Add crushed tomatoes and tomato sauce, rinsing out cans minimally, reserve water.
3. Rinse kidney beans in a colander to remove packing juice, add to pot.
4. Add chili powder, incorporate well. Add baking soda, mix well.
5. Add reserved water, cover and cook for 45 minutes to an hour, stirring occasionally.
6. Serve over crackers or noodles, I use grated cheese for garnish.