1In a large heavy-bottomed pot with a tight fitting lid. Cook the meat, onion and garlic. Stir to combine and break-up meat into small pieces. Cook, stiring until the meat is well browned and no pink remains. About 10 mins. Pour off any water if any remains.
2Stir in the tomatoes with juices, chili powder, kidney beans and salt, reduce heat to medium. Let simmer, stirring occasionaly, until warmed through. Season with black pepper and more saly or chili powder if needed.
3FOR THE CHILI POWDER:
Combine in a Magic Bullet, or food processor.
Store in air-tight jar