Brown meat, season to taste with pepper and garlic powder. (drain grease) (Salt of desired. I don't salt it, because there is enough in the rest of the ingredients.)

Drain and rinse beans.

Once meat is fully cooked, add all ingredients together in a large stock pot, except cheese.

No need to drain tomatoes, because the chili needs that moisture.

Bring to a slight boil, then set heat on Low to simmer till all ingredients are mixed well!!! This is usually about a good 30 minutes to cook. Make sure you stir OFTEN!!! Every time I've made this the time is different according to the stove I'm using... ie: elec or gas.

You may use a crock pot, but you will have to experiment with time and temp. I don't recommend leaving this recipe in the crock pot all day while at work... it cooks fairly quick. BUT you can sure experiment with it and see of YOU are able to do that!!!

Whether you use stove top or crock pot, when done top with a generous amount of cheese, and ENJOY!!!

prep time varies and serving size does too, but I get 12 good sized servings with this recipe.

This recipe freezes well inside freezer ziplock bags or freezer containers.