Off The Reservation

Mrs. Nash is normally a good cook, but Chili...............even the cats hide under the couch when it's chili time in our house. See, she usually stubs her toe when she's adding the chili powder or ground hot pepper, rendering that concoction that will killya, or at least burn the lining off yer throat, esophagus and gullet. Not to mention that about 36-48 hours later, after you've survived the acute indigestion, yer other end gets a visit from the debil. THIS TIME, with Uncle Nash supervisin' we did a bit better.
1-1/2 lbs. Chopped Chuck Steak, or ground beast if that's what's in the deep freeze.
One 12 oz. can tomato paste, rinse residue out with 1/2 can water.
One 12 oz. can mexi-blend tomatoes whatever brand we've found on sale, rinse residue out with 1/2 can water.
2 cups diced Vidalia or sweet onions.
Two finely chopped cloves garlic or two heavy teaspoons of that already in the jar stuff.
2+ cups diced sweet peppers (lotsa colored varieties on sale just now, and oh so sweet).
1/4 cup sugar or sweetener if you're a diabeetus butt like me.
Chili powder, two good shakes not fiddy like Mrs. Nash.
Two dollops of vegetable oil.
2 cans of pinto or chili beans, if like me yer too lazy to soak some for about a decade.
Several shakes of a variety of dried green herb seasoning 2-3 appropriate selections - cilantro is a goodie.
One-Two tablespoon(s) of Stone Ground Mustard.

Saute; garlic, meat meaty meat beast, onion and peppers in oil until translucent (yer can see yer pan bottom through it), and beast be browned. Drain most of the liquid off (drink it hot for a startling surprise), add tomatoes, paste, beans, and seasonings - avoiding a fistfight with Mrs. Nash, over how much chili powder or hot pepper is to go in - that, of course is a matter of personal taste.

Simmer for about 2-2/5 hours on low heat, and serve with baked cheesy flatbread slices.