Lorinne's Amazing chili. 
                                     (Because I'm amazing!)

This past weekend, we were "blessed" with about four feet of snow over the period of several hours.
We had also lost power for several hours and I was quite worried about what I was going to feed the family since we had just come from outside, shoveling snow(with a snow shovel) and sand shovels of course when you have a 1 and a 3 year old....And I wanted a good cold weather meal.
How lucky we were that a few hours later our power was restored. I was unsure it would remain on, as we were about half way through our snow storm. SO....I cranked up my stove and made chili the fastest I had ever done before. Otherwise it could have been frozen fish sticks and lettuce. Mmmm.
Luckily, we were able to keep our power. Here is my recipe.

-Two pounds of ground beef. I prefer 93/7 but only had 80/20 on hand. So any kind will work with this, I think ground beef is mostly ground beef with some extra fat/oil.
-One 29oz can of tomato sauce
-One 29oz can of pinto beans
-One 29 oz of dark red kidney beans. I might add in another small can, I LOVE kidney beans in my chili!
-One can of diced tomatoes with green chilies. I use the regular, I think they have mild and hot as well.
-Three tablespoons of chili powder
-Two table spoons of cumin powder
-One to two tablespoons of pepper
(You can certainly adjust the spices to your liking)

-In large cooking pot, brown your ground beef and break into little bite size pieces.
If there is left over fat/oil...I always drain it into a jar to throw away.
-Once drained (or not, whatever you decide-just remember its not very healthy to eat the fat/oil) Pour in the tomato sauce, beans, diced tomatoes with chilies and spices.
-Continue stirring a few times an hour (Every 15 to 30 minutes) while keeping it on low or around "3" on your stove. (I kept mine around 3) To cook it quickly, like I did this time...I think I had it on "6" or so and was stirring every few minutes. You DONT want the chili to get burned on the bottom. Ick.
-Depending on how thick you like it, this step is optional. You could add some water to it. I probably wouldn't add more then 1cup. However, it is your chili your making. So go ahead and be adventurous.