This is my mother's recipe that she has perfected over the years. She has won many a chili competitions with it. It is very good reheated for lunches and snacks.

Ingredients

12 serv.

ground beef (for vegetarians you can substitute tofu for the ground beef and it turns out good.)↗1 1⁄2 - 2 lbs
green pepper↗1
onion↗1
head garlic↗1
(14 1/2 ounce) cans diced tomatoes or (14 1/2 ounce) cans crushed tomatoes4
(14 1/2 ounce) cans chili beans2
chili powder↗1⁄2 cup
thyme↗1⁄4 teaspoon
cayenne pepper (depending on desired spicyness. don't add much more than this it gets real hot)↗1⁄16 - 1⁄8 teaspoon
salt and pepper

Step-by-step instructions

1
Brown meat (drain grease).
2
Cut up vegetables.
3
Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
4
That's it.

Source: food.com

Original recipe ↗

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