My homemade chili is easy. to make and can easily be doubled to feed a larger crowd. We typically have leftovers that are even better the next day!
Add ground beef to dutch onion and break apart with large spoon. Set stove temp to low.
Peel and chop onions and add to dutch oven.
Add garlic (I use frozen cubes) to the dutch oven and stir mixture to incorporate.
Continue cooking ground beef mixture on low until the ground beef is no longer pink and the onions are translucent.
Remove the Dutch oven from the heat and either drain in a colander in the sink over paper towels or use a strainer to drain the grease into a discardable container. As a tip, I like to line a bowl with tin foil and drain the grease into that. Once it has cooled and hardened, it is easy to throw it in the trash.
Return the Dutch oven (and ground beef mixture) to the stove and add the cans of tomatoes (undrained.)
Add chili powder, salt and onion salt and simmer for 20 minutes.
Drain the canned beans and add to the chili mixture.
Simmer for another hour and stir regularly. The longer it has to marry, the better.
Additional salt, pepper or garlic may be added to taste.
If you don't have canned chili beans, you can also use regular canned beans.
Serve the chili with the add in's and toppers of your choice.