1 (15 oz) can dark red kidney beans

DIRECTIONS

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

NOTES

• I don't like cutting up onions so I often leave it out and just use the chunky salsa with onions.
• No you do not have to drain the cans of beans. Just dump them in.
• We buy a 3lb package of ground turkey and brown it all at once over medium/high heat (stirring constantly). I then use one pound to make something (like spaghetti or hamburger helper) and keep the other 2 pounds in the fridge for chili the next day.
• Dump the meat and remaining ingredients in a spaghetti pot, cover, and bring it to a boil before turning the heat down to low (2/10). Stir the chili after ten minutes. If it starts to stick to the pot then the heat is too high. If it isn't bubbling then the heat is a little low. Just be sure to stir regularly during cooking or it can stick and burn on the bottom.
  
  Chili is also really good served over tortilla chips with cheddar cheese, tomato, and sour cream on top, but this is what I had available.