1. Brown 1.5 lbs ground beef in large skillet. It helps to use a pan that's big enough for the rest of the ingredients because really, who likes to dirty more than one pan? I would imagine you could substitute ground turkey but we've never done it.
2. Once it's fully cooked, drain all but approximately 1 tablespoon of the grease. The original recipe (I have absolutely no idea where it's from) called for 1 tablespoon of oil but I've found that it tastes better if you use the oil from the meet itself. Feel free to do either at this point though.
3. Chop 3/4 of a medium sized white onion and add it to the pan with the meat. Again, this can vary depending on your preference... Whole onion, sure. Half an onion, why not. Cook the onions on medium-high with the meet until they have a little color to them, about 8 minutes is what I usually do but don't worry if they're not cooked enough. They'll get there, I promise.
4. Add one can 14oz beans, with the sauce they come in. We use chili beans (in case you forgot what we're making here, it's chili) but pinto or black beans would be delicious too. Add one can 14oz crushed tomatoes. This might be one of those things that should stay as it is.
5. Add half a can of beer. We use Bud Light because it's always in our fridge thanks to the BF but changing this up will just add a slightly different taste to the chili as a whole. A darker/oaked beer could be really tasty. I really feel like the beer is what creates the essence of this chili, it adds a really unique flavor. When you add this to the pan make sure not to pour it all in one spot. It bubbles when you add it but not quite as much if you pour slowly and sort of circle the pan.
6. The next three ingredients don't have specific amounts because realistically, I just add it till it smells right but I'll try to estimate for you. Add approximately 3 tablespoons chili powder, 1.5 tablespoons garlic powder, and 2 tablespoons hot sauce (like Cholula). Play with the amounts of these three to fit your tastes. We like this spicy/zesty around here but this isn't too overpowering as it is.
7. Bring the pan to a boil, cover and simmer for about 30 minutes. This lets the flavors really develop. I check in on it until it looks pretty consistent. It should all start to blend together and not look so much like beef separated from beans etc.
8. The final step is something that I've added specifically for our tastes. I add about 1/2 cup flour, a tablespoon at a time to thicken it. Try to sprinkle it over the top as you add it because the hot chili base can sometimes cause it to clump up and you'll get a blob of unmixed flour when you eat it if this happens. We like our chili thicker, less like soup which makes it perfect for eating with warm tortillas and a sprinkle of mexican shredded cheese.
*The chili freezes great so we often make a double batch. Change it up and use the left-overs for homemade chili-dogs or as a topping for nachos. If anyone actually tries to make this, please please let me know how it turns out! I'd love to hear