4 lbs. lean chili meat
1 8 oz. can tomato sauce
2 tbsp. onion soup mix
2 tsp. sugar
1/4 tsp. black pepper
2 beef bouillon cubes
8 tbsp. tones chili powder
2 tbsp. farmers chili powder
1 tsp. salt
2 c. water, or more as needed

Cook meat over medium heat until pink is gone. Add all other ingredients. Cook over low heat until meat is just tender, about 30 minutes. For a less chunky chili, you may add more water mixed with cornstarch (1 Tbsp. cornstarch to 2 c. water) and cook it longer.