Step 1: Gear up
Step 2: Materials
1 medium can baked beans
1 medium can tomatoes
1 pound ground meat of your choice (I use sausage)
2 tbsp dried onion
3 tbsp chili powder
hot pepper sauce of your choice
1/4 cup brown sugar or equivalent
Since I'm a type 1 diabetic, I use Splenda's brown sugar blend... you use half as much as you would normal brown sugar, so I just used a few tablespoons rather than 1/4 cup.
*NOTE* all seasoning amounts are approximate... I cook by feel rather than actually measuring stuff out. That way, my food suits my mood. If i want spicy, I go heavier on the chili powder and pepper sauce. If I want sweet, I go heavier on the brown sugar.
Step 3: Brown the meat
Step 4: Start building the chili base
Step 5: Finish the assembly
some of the more health conscious among you may want to drain the excess fat off of the browned meat. Just drain it into one of the cans the beans came out of. personally, I leave it in there.
Pour the can of tomatoes, the meat, the brown sugar, and as much of the pepper sauce as you like into the big pot and stir. Bring the mixture back to a low simmer, cover and reduce to medium heat.
Step 6: WAIT!
Step 7: Taste, Adjust, Simmer more.
Too sweet: cut the sweetness with something acidic... more pepper sauce usually does the job
Too spicy: add some sweetness, more brown sugar should take care of things
Too thick: add some water
Too thin: leave the cover off for the next 20 minutes
once you've made your adjustments, simmer for another 20 minutes.
Since this was my first time using the splenda brown sugar, mine was too sweet since I used too much. to adjust, I doubled the amount of pepper sauce, and added some more chili powder.