2 Cans stewed tomatos (big hunks)
1 Can black beans
1 Can tomatos with rotel chilis
1 Can tomato sauce
1 Can Kidney beans
1 Lb ground beef
1 Lb stew meat
2 Tbsp Cumin
1 Tsp Chili powder
2 Large cloves of garlic diced.

2 Can s stewed tomatos (big hunks) 1 Can black beans 1 Can tomatos with rotel chilis 1 Can tomato sauce 1 Can Kidney beans 1 Lb ground beef 1 Lb stew meat 2 Tbsp Cumin 1 Tsp Chili powder 2 Large cloves of garlic diced.

This is my off the cuff chili recipe I made up a couple of weeks ago and it turned out AWESOME! (i've already made it again) - somewhat low carb too. Make it tonight but you can't eat it till tomorrow - plan accordingly!
Put:
2 Cans stewed tomatos
Garlic cloves
1 Can black beans
1 Can tomato sauce
1 Can Kidney beans
1 Can tomatoes with rotel chilis
into a pot at medium - turn it down when it boils
brown ground beef and toss it into the pot after draining off fat.
brown stew meat - season it with some cumin and chili powder.
toss stew meat into chili along with some of the juices from the browning. (stew meat only needs to be browned it's ok if it's still a little pink in the middle)
add 2Tbsp Cumin and 1Tsp Chili powder to pot. (the heat from this will make your mouth warm like a taco bell mild sauce - add more chili powder for more heat if you prefer)
cook at low/medium heat for 3 hours.
Add swetner to taste (sweeteeze or sugar or splenda) It sounds odd, but a little sweet in your chili with that heat really makes it YUMMO
Refridgerate over night. (NO CHEATING - your patience will be rewarded)
Reheat portions on the stove the next day - add shredded cheese / crackers to taste. Should make enough for 3 meals for 2.