1brown ground beef with the peppers,onions and garlic and 1tlbs of chili powder. drain off any accumulated fat.
2add to cooked beef mixture the soup, beans and diced tomatoes, remaining chili powder, stir, taste and adjust salt
3bring almost to boil then lower heat, simmer 20 mins, taste again and adjust chili powder to you tatse simmer 10-15 mins more
4I like to serve this 'nacho' style...top with shredded cheese, salsa, sour cream and black olives with tortilla chips for dipping. also fantastic when left-over chili is put into a baking dish and topped with prepared cornbread batter and baked until cornbread is cooked