This is very easy to make and is so good Serve with thickly cut buttered toast, saltines (soda crackers) or your favourite bread.
Make available a shaker of chili powder and / or dried chilis for those who like their chili spicy.
1. Over medium heat, brown your meat along with the onions and a little bit of water in a large heavy bottomed pot or dutch oven. Don't break up the meat too much
2. When most of the pinkness is gone from the meat, dump in the canned tomatoes, tomato soup, some salt and pepper and a Tablespoon or so of chili powder and give it a stir.
3. Drain all the beans and add the liquid to the pot (there may not be very much). The beans themselves will be added later.
4. Stir to mix everything together. Stay right there, stirring constantly until the mixture comes to a boil. Immediately turn down heat to medium low, stirring until the mixture is just simmering.
5. Now, decide how soon you want to eat! If you're in a hurry, leave the lid off the pot, keep the mixture barely simmering, and stir every 15-20 minutes until it thickens up. This usually takes 45-60 minutes. If there's no rush, it tastes a bit better if you put on the lid, coming by to stir it every 15-20 minutes, again leaving it barely simmering. This method takes 1.5 hours or more.
6. When it's almost as thick as you want it, do a taste test and add additional chili powder if needed. Then, add the beans. You'll need to stir every 5-10 minutes after the beans are added so they don't stick to the bottom. In about 20-30 minutes, supper's ready!