Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.
Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.
This recipe is very similar to a chili recipe I got from a friend of mine years ago. Instead of tomato sauce I use a can of diced tomatoes (drained) and a tiny can of v8 juice. I honestly hate tomatoes on anything but burgers and sandwiches but in this recipe I could not get enough tomatoes in my bowl! I also add about two fresh jalapeños chopped and seeded. I find pinto beans work much better with this chili than kidneys (or even a combination of the two beans is fantastic). I put probably a teaspoon more chili powder than this recipe and like a half teaspoon of cumin which adds great flavor. Finally I put maybe a half teaspoon to a teaspoon of red wine vinegar. Whenever I got the recipe from my friend I thought that was so odd to add something so acidic with all the tomato going on but TRUST ME it's delicious! Everyone I've ever cooked this for just raves about it!
This is very much like my mother's classic chili. Omit the Tomato Juice and Soup, replace with about 1 Cup Ketchup +/-. Also, include 1 green pepper, roughly chopped. I garnish with Cheddar cheese, sour cream, jalapenos and Fritos(r). It can be made on the stovetop in less than 30 minutes *if you use canned beans*, and in about 2 hours if you use dried (that have not been pre-soaked.