As those who have read my journals know,  alexsurikat is my newest hero for fixing my chili. What was once "Question Mark Chili", because of the complete lack of spice measurements in the recipe, is now sheer, concentrated Yum. After my first bowl, I went straight to  genesisw's artstream and requested an artcard. Mmmmmm...

Unquestionable Chili
46 oz. Tomato Juice
12 oz. Tomato Paste (one large can/two small cans)
2 lbs. Ground Beef
31 oz. Chili Beans (two cans)
1 Medium Onion (diced)
1 Tbsp. Chili Powder
1/2 Tbsp. Cumin
1 tsp. Paprika
1 tsp. Oregano
1/2 tsp. Garlic Powder (substitute 4 cloves of fresh minced garlic)
1/2 tsp. Ground Black Pepper
Salt to taste
(optional)
1/2 tsp. Ground Chipotle

Brown ground beef in a large skillet. Drain and empty beef into a large pot leaving approximately 1 Tbsp. of grease in the skillet. Add diced onions to the skillet and cook till translucent. Add onions and the rest of the ingredients to the pot. Heat medium-high until boiling while stirring constantly, then reduce heat to low and simmer for thirty minutes to an hour until sauce has thickened. Salt to taste.

Serving Suggestions: top with shredded cheese and a dollop of sour cream with a side of tortilla chips, or over rice for an extremely filling meal.