Bad to the Bone Real Texas Chili by Bill at AOL Hometown
http://hometown.aol.com/kayzhome/kitchen/main/chili.htm

6-8 Servings

This is my husband Bill's really good home tested recipe!

3 pounds lean ground sirloin or extra lean ground round
2 cloves garlic, minced
1 each onion, chopped
2 10 oz. cans chicken broth
1 8 oz. can tomato sauce
5 tablespoons chili powder (*see note below)
2 tablespoons cumin
1 tablespoons cayenne pepper (*see note below)
2 tablespoons sugar
1 15 oz. can Ranch Style Beans
1 to 1 1/2 cups water, if necessary
1 8 oz. cheddar cheese, shredded (optional topping)
1 pint sour cream, (optional topping)
1 jar jalapenos, sliced, (optional topping)
1 bag corn chips, (optional serving suggestion)
4 cups rice, cooked (optional serving suggestion)

*Note* for milder chili use 4 tablespoons of chili powder and eliminate the 
cayenne pepper

Preparation time 20 minutes. Cooking time 1 hr.

Brown Ground Round or Ground Sirloin in large Dutch oven or pot. Add 
onion and garlic and sauté' until onion is cooked (clear). Drain off excess 
fat. Add chicken broth, tomato sauce, chili powder, cumin, cayenne pepper 
and sugar. Heat to it starts to boil, reduce heat, cover and simmer for 45 
minutes. Stir occasionally and add water if necessary. After 45 minutes add 
beans and simmer 15 to 20 minutes longer. Uncover and cook to desired 
consistency.

Serving suggestions:

Serve over cooked rice or Frito™ corn chips. Top with shredded cheddar 
cheese and 1 tbls of sour cream (trust me on this one). If you like it hot 
mix in some sliced jalapenos before adding your toppings.

Need a lower fat version of this recipe? Follow these tips to reduce the fat: 

After browning the meat remove from the pot and place in a fine meshed 
colander or strainer and rinse thoroughly with hot water then return to the 
pot. You could also substitute the beef with a low fat ground turkey. Also, 
use low fat or fat free cheddar, sour cream, corn chips, and chicken broth.