Ranch Style Beans...however many cans you start with is basically how much chili you end up with.....so that's up to you...kind of feel it out as you go, here is basics.

For 4 cans (16 oz) beans...I suggest 3 cans of ranch style beans and 1 can of kidney beans. Don't need to drain any of the beans.

1 can (16 oz) of stewed tomatoes (up to you..plain, mexican, italian, cajun, etc)....doesn't really matter if they are diced or whole...if you use whole, kinda break them up.

1 can (8 oz) of tomato sauce

chiles.......this could be a 4 oz can of diced ortegas, or a chopped bell pepper, or some chopped raw anaheim chiles or even some jalapenos (if you like the hot stuff)

chopped onion, up to you for quantity, at least 1 onion, could be yellow, white, or red.....I suggest yellow is the best flavor for chili

hamburger, as much as you like. I suggest about a pound for 4 cans of beans.

garlic, fresh minced is best of course, but garlic powder will work in a pinch, but no garlic salt

chili powder, or something like Carol Shelby's prepacked chili fixings

So here goes.

Brown the hamburger well, drain off fat as it appears, you want the hamburger to fry well, not simmer in the juice. I like to keep it in pretty big chunks because it will break down as you simmer and stir it. Wife likes little pieces of it, and not very much. Do what you like.

Drain hamburger well.

Probably a 2 quart pot for this much chili. Open the beans and put them in the pan first. Add the chiles/peppers, onion, hamburger, tomato sauce, tomatoes, and seasonings. It doesn't matter what order you put them in, as long as you put the beans in first.

If you're using a seasoning packet, you might want to put in half of it, and then taste towards the end to see if you need more.

Cover and pan and bring to a low simmer....be careful not to scorch the bottom. Simmer a least a half hour. till veggies are done.