Chili Con Carne-Empty Nest Size...Source: Jim Mixson
1 # ground beef (lean, browned with seasoning)
1 can (15.5 oz.) kidney beans I used dark red.
1 can (15 oz.) tomato sauce
1 can (15 oz.) stewed tomatoes (chopped)
1 t granulated garlic
1/4-1/3 C chopped bell pepper (green or colored)
1 t minced garlic
3/4 C chopped onion
2 T chili powder
1 T oregano
1/4 t dill weed
1 t liquid smoke (hickory or mesquite)
1 can (4 oz.) mushroom stems and pieces
2 bay leaves
JGM mix to taste...This is my concoction; see Recipe
	Season to taste. (Hamburger while browning; other ingredients while cooking.)
	(Substitute salt and pepper if desired.)

Fully brown the ground beef until crumbly.  Saute the onions & chopped peppers 
in butter & olive oil, adding peppers when onion is almost done. Add onion &
pepper to hamburger when almost done.
While doing this, place all remaining ingredients in large pot and bring 
to slight boil (don't overheat and let it stick).  If the beef has a bit 
of fat, drain it off.  Add beef, onion & pepper to pot with other ingredients 
and allow to simmer, the longer the better. (Note: test seasoning after it has
set for a while.) It gets better with reheats.
This recipe makes about 6 servings. Good leftovers; good to freeze for later.
Serve...
    Hot in a cereal/soup bowl with crackers, toast, rolls or toasted biscuit.
    On a plate over opened baked potatos topped with grated cheddar cheese.