2 pounds, lean ground beef
1 large onion, diced
1 large bell pepper, minced
3 (15 ounce) cans pinto beans
2 (28 ounce) cans diced tomatoe
4 (8 ounce) cans tomato sauce
3 jalapeños peppers, minced (optional)
½ cup chili powder1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1) Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
2) Stir in beans, tomatoes, tomato sauce, jalapeños (if using), chili powder, red pepper flakes, black pepper, scumin, alt and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick.

This chili can be simmered for several hours, the longer you simmer, the more flavor you will get.

When I used to make this at OPG, we would make this 15 pounds of ground beef at a time. Adjust the spices as you cook.