There's nothing unusual about this chili, but it's a sure fire hit with our friends. I recommend doubling or tripling this recipe. If you have some left, freeze it. It's even better after spending a month or two in the freezer.
4 tablespoons butter
1 large onion, chopped
3-4 pounds hamburger - the fatty greasy variety
4 tablespoons crush red chile
4 tablespoons chili powder
3 tablespoons cumin
3 medium cloves garlic, crushed
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon sugar
1 (14 ounce) can peeled whole tomatoes
4 cans kidney beans
Melt butter in a large heavy pot over medium heat. Add onion and cook until translucent. Add meat, crushed chile, chili powder, cumin, garlic, pepper. Mix well and brown meat. Once meat browns (do not drain!), add remaining ingredients. Bring to a boil. Lower heat and simmer uncovered. Stir occasionally. Simmer for 4-8 hours - the longer the better. We serve it with Fritos, cheese, sour cream, and chopped onion.