I start by browning ground beef, about a half pound. I know for many that isn't enough meat, but like Elaine @ Sunny Simple Life says "meat is the condiment these days." At today's prices I tend to agree. Anyway, I add salt, pepper and chili powder to the beef as I am browning it.
After I drain the beef I add a quart of my home canned tomato juice. Then add a quart of water. I usually add more chili powder at this time.
I heat this over medium high heat until it cooks down to about half of what it originally was. (At this point I would also add a can of beans if it were just for me. Chuck doesn't like beans so they stay out. )
I hope you can see by the picture the difference in color. Cooking this down thickens it just a little and helps the flavors to blend. I then turn this down to a simmer, add another quart of water and more chili powder. I am generally to this point about lunch time. For the rest of the afternoon I let it simmer and add additional water if needed. The longer this simmers the better the flavor.
An hour before dinner I will bring this back to a boil and add 2 cups of elbow macaroni. It is very important that you stir often to keep the noodles from sticking! Once tender I sometimes need to add a little more water and chili powder (I never measure this. I season to taste.) It really depends on how much liquid you like in your chili. I then keep it warm until serving.
I like to serve this with warm cornbread.
May your day be filled with joy and contentment!