By popular demand, here's the famed chili recipe of Mr. Guch:

• 1 lb hamburger, browned
• 16 oz. can tomato sauce
• 2-16 oz cans red kidney beans
• 1 lb chopped onion
• 3 chopped green peppers
• 3 cloves fresh garlic
• 1/2 cup chili powder (add more to taste)
• 2 tbsp olive oil

Combine ingredients in a large pot and simmer over low/medium heat for at least 2 hours.  If it seems too watery, uncover to evaporate water.  If it seems too thick, add another 8 oz. tomato sauce.  Garnish to taste.  Makes an unbelievably large quantity of chili.

Some comments that may maximize your chili enjoyment or just confuse you: The longer you cook the chili, the better it will taste. It's not uncommon for me to start cooking around ten in the morning and start eating around four in the afternoon.  I'm not sure I'd let it cook overnight, but a full day is good. Use generic ingredients.  You won't be able to tell the difference in taste, and it's a whole lot cheaper. If you've got extra (and you WILL have extra), it can be frozen for an unbelievably long time and remain tasty. If you're a vegetarian, I'm told you can replace the hamburger with corn.  Yeah, I know, it doesn't sound good, but I guess it's good if you don't want to harm animals. Legal note:  This is technically chili WITH BEANS.  I'm told in California that it's contrary to some guideline to call something "chili" if it has beans in it.  Go figure.

                                                        Bon appetit!

                                                        Ian Guch