Brown the meat in a large "Texas size" pot; drain well.  Add the remaining ingredients, and simmer, covered, for 45 minutes, or until meat begins to get tender.  Taste, and adjust seasonings, adding more chili powder, or salt if needed.  (If chili is too hot, add a little brown sugar.  If chili is too thick, add a little water.)   Cook 15 minutes longer, or until meat is tender.

Yield: 6 cups