Perfect-Every-Time Chili (MainDish)(permalink)

The Basic Ingredients:
1/2 Onion, diced
3 cloves garlic, diced
1lb ground beef or stew chunks
3oz tomato paste
48oz crushed or diced tomato
salt
pepper
red pepper flakes
chili powder
cumin
cinnamon

Optional Ingredients:
1 can kidney beans
corn
cheese
portabella mushrooms
sundried tomatoes
dried or canned chiles
tabasco sauce or other hot sauce


Saute onion and garlic until translucent.
Add the meat and brown it thoroughly.
While the meat is browning, add a dash of salt, a healthy helping of black pepper (preferrably fresh ground), about 1 teaspoon chili powder, about 1/2 teaspoon cumin, and about 1/2 teaspoon of red pepper flakes. This will make sure the meat is plenty tasty. Add more spices if you like - more can't hurt it, only less.

Once the meat is completely browned, add the tomato paste and stir until it is well mixed in with the meat. Save the rest for later, you never know when you'll need it.
Optional at this time:
-Sundried tomatoes
-Portabella mushroom - nice big chunks. Or just use whole baby bellas.
-dried or canned chiles
Add your crushed tomatoes, cover with the lid cracked so steam can vent, and simmer for 30 - 40 minutes, or until thick. Check it every 5 - 10 minutes to makesure it doesn't boil over, stick or burn.
When the chili has reduced enough (in other words, when it is as thick as you like it) you can add more spices, to give it a final flavor. I recommend:
2tsp chili powder
1tsp cumin
2 - 4 tsp cinnamon
salt and pepper to taste
red pepper flakes to taste
tabasco to taste, ifyou really want it
Taste it, and if you think it needs more of anything, add it!
Optionals at this time:
-kidney beans, drained
-corn
-dried or canned chiles
-cheese
Cook 5 more minutes, and then it is ready to serve!
Chili, of course, develops its flavor the longer it sits, so you can make this a day or two in advance and let it sit in the fridge.