My daughter Maggie loves chili, and loves to help make it. I was always tweaking the recipe until the day she helped in the kitchen and it just fell into place and so we named it Maggie and Mommy's Chili.
In a measuring cup put 2 Tbsp tomato paste, 2 Tbsp of the mild chili seasoning, and enough beef broth to cover both. Using a small whisk, mix until well blended and set aside.
In a large pot put ground beef, dried onions to what you like, and last 2 Tbsp of chili seasoning. Cook over medium high heat. After a couple of minutes add a couple splashes of beef broth to help scrap up the beef that is sticking to the bottom of the pan. Drain off fat after meat is all brown.
Add chili beans, drained and rinsed black and red beans, tomato sauce and tomato paste mixture. Turn heat to low and simmer for about 20-30 minutes, stirring occasionally.
Dish up and serve with your favorite chili toppings. We like shredded cheese and sour cream, with tortilla chips on the side.