Kayla's Chili (Yes, the one that everyone asks for!)

So, I made this for a potluck at work, and EVERYONE asked for a recipe. I never got around to giving it but every time I take this anywhere it's gone in minutes! It's easy to adjust to your own taste, and very very very (did I say VERY?) easy to make! And cheap to boot. :D  There are a lot of comments at the end of this recipe because this is totally my own, there are a lot of changes that can be made, and so many different variations!  Please read them before cooking!  I serve this with sweet corn bread. (Our favorite is Marie's Callendar's.)

Ingredients:

2 lbs. ground beef 

1 14.5oz can stewed tomatoes

1 can of each pinto, red kidney, white(navy?), and black beans

half of a large yellow onion, chopped (1 1/2 c.?  I've never measured!)

1 can of sweet corn

1/2 c. green bell pepper, chopped

1/2 c. red bell pepper, chopped

1/2 tsp. cayenne pepper (more or less to taste, this is the spicy-ness!)

1 tsp. white sugar

1 tsp. dried oregano

1 tsp. ground cumin

1/4 c. chili powder

salt and pepper to taste (usually about 1 tsp.)

Directions: 

Step 1: Brown the ground beef in a skillet, when it's just about done brown the onion a little too, while browning chop your veggies!

Step 2: Once the beef is cooked, dump into a large stock pot along with all of the other ingredients, if there is not a lot of liquid in the pot, I add water until it is all just barely covered. (This depends on how thick you want your chili.)

Step 3: Simmer on low-medium heat for about 30 mins.. (Trust me you want to do this!)

Step 4: Turn the heat off and let the chili rest for a good 10 mins. or so, this lets it thicken even more, if it's thick enough for you, eat!

Comments:  I have never really measured any of this particular recipes ingredients, these are estimates! :)  However, there are a few things I want to add before you start cooking.  The ground beef, I usually use pretty lean ground beef in all of my recipes because I'm lazy and I don't like to drain it... haha.  But I have used more fatty beef and it doesn't make a difference.  Any CANNED tomatoes will do, I like the flavor of stewed because it usually has chillies or other added flavors, but only canned will do, fresh just cook in a little odd for my taste anyway.  The beans are what ever beans you want!  I've used several different kinds, these are my favorite.  Sometimes I drain and rise the beans, sometimes I don't.  The difference is the thickness of the liquid in the chili, and the SODIUM content!  If you are on a low sodium diet, please do drain and rinse!!!  I used mixed gold and white corn.  Sometimes I drain the corn, sometimes I don't, if you don't your chili will be sweet!

•