Every year when temps dip I make a batch stove top nothin fancy brown burger and a pound of hot italian sausage,one packet of chili seasoning ,one can of mexican chili fixin found in my store ethnic section,pile of chopped onions and celery,sometimes found pre chopped in produce section,stewed tomatoes,diced or sliced,next thing ya know you have enough chili to last a couple weeks
Oh let the chili stew on low heat for a couple hours then add dark kidney beans for the last hour or so otherwise they get mushy,if your feeling frisky chop up a serono pepper with seeds rather than a jalapeno as the heat doesn't last as long on your tongue