1-2 lb. ground beef
1 lg. can tomato juice
1 can kidney beans (for Texas-style chile, use pinto or red beans)
Pepper, chili powder
1 tsp. sugar
1 lg. onion
Other seasonings as desired (dill weeds pinch of basil)

Brown meat; chop up onion. Add to large stove-top pan; add tomato juice, seasonings and herbs. Cook on top of stove for about 1 hour, simmering after chili begins to boil. May be cooked at lower settings for longer period of time. May add red pepper if desired.

For a Tex-Mex touch, chili may be served over a layer of Fritos and topped with shredded colby cheese and jalapeno peppers. Otherwise, serve in bowls with French bread or crackers and a salad.