I used to know a family that, at its head, was a genius cook.  She easily mastered any style of food and only used her memory as a guide and sense of taste as final judgment as to whether or not a particular dish, or baked product, was ready to enjoy.

In an attempt to mollify her children's desire for good food without tastes they didn't like, all while making it extremely delicious, she created an excellent recipe for chili.  This is a chili that, while it could be eaten simply in a bowl, is far more suited to covering nachos, at least in my opinion.  And in the spirit of good food and the Fall rapidly approaching, I'm going to share the recipe with you as recorded from the source many years ago.

Chili

2 and 3/4 pounds of lean ground beef.
2 envelopes of chili seasoning (your favourite)
Chili Peppers
Frank's Hot Sauce
Celery Stalk
2 large Onions
1 can Tomato Sauce
1 can Diced Tomatoes
1 can Crushed Tomatoes
1 can White Beans

Step one:  Thinly chop both onions and celery.
Step two:  Lightly brown lean ground beef in large pot using a dab of olive oil if necessary.
Step three:  Mix chili packets in with lean browned ground beef.
Step four:  Add chopped onions and celery.
Step five:  Add cans of sauce, beans, diced tomatoes, and crushed tomatoes and bring to a boil.
Step six:  Add five shakes of Frank's Hot Sauce and cover contents of pot with chili peppers, or until desired amount and mix.
Step seven:  Simmer on low with the pot uncovered for three hours, stirring every twenty minutes.

Play around with the recipe and make sure you at least try it on top of nachos covered in melted cheese.

Enjoy!