In a large heavy-bottomed pot, add the ground beef and cook over high heat, breaking it apart into small crumbles. Lightly salt it during the cooking process.

Once the beef starts browning, add the chopped onions. Stir them in and let them cook until soft and translucent.

Use a ladle or scoop to remove most of the grease. Brenda even “washes” the meat with a splash of water to get rid of extra fat. Drain again.

If your original pot is small, transfer the beef and onions to a larger one for mixing everything together.

Drain the chili beans using a colander and add them to the pot. Pour in both cans of diced tomatoes and the large can of tomato sauce. Stir everything together.

If the chili looks too thick, add a bit more tomato sauce or water to loosen it to your liking.

Add chili powder – start with 3 tablespoons and taste later for adjustments. Stir well. Simmer uncovered on low heat for about 1.5 to 2 hours, stirring occasionally.

Toward the end of cooking, taste and adjust seasoning with additional salt or chili powder if needed.

Spoon into bowls and top with shredded cheese, a dollop of sour cream, and a side of crackers or cornbread. Enjoy!