It's as much a ratio as a recipe....
1 pound of ground beef (stew beef cubed very tiny also works well but is a lot of work)
1/4 cup good chili powder per pound.
~ 8 oz of tomato sauce (add 50% more water instead if you're a purist)
~16 oz of water.
1/2 tsp of garlic salt
The above can be adapted upwards, but slack off on the chili pepper the more meat you do.
After meat browns, drain and add the other ingredients. Then, depending on the mood and the kitchen add:
Dried chili peppers (w/seeds left in/taken out to taste).
A tablespoon of Liquid Smoke (a la Corky's BBQ in Odessa "Rib Meat Chili." Is that place still there?)
Minced onion.
You can try pepperoni. I haven't.
Simmer till liquid drains off. Add, if non-purist, beans. Good canned black beans make it a little different.
[This message has been edited by cblaisd (edited 11-08-2002).]