Laurel'S Chili

• 2 lbs ground beef
• 2 medium onions, chopped coarse
• 8 garlic cloves, minced
• 1 (16 ounce) package dried kidney beans, soaked overnight
• 2 (16 ounce) cans diced tomatoes, undrained
• 1 (14 ounce) can beef broth
• 1 (14 ounce) can vegetable broth
• 1 (10 1/2 ounce) can French onion soup
• 1 (16 ounce) can whole kernel corn, lightly drained
• 1 bell pepper, chopped, any color
• 1/4 cup chili powder
• 2 teaspoons cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon toasted minced dried onion
• 1 tablespoon toasted minced dried garlic
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 2 tablespoons brown sugar
• 1/4 cup fresh lemon juice

1. Brown the ground meat, onions and garlic in large stock pot; drain fat.
2. Add next 7 ingredients, soaked kidney beans through bell peppers.
3. Bring to simmer and add all remaining ingredients EXCEPT lemon juice.
4. Simmer, uncovered, stirring occasionally for 2-4 hours, until beans are tender and liquid has reduced to make a pleasantly thick chili.
5. Remove from heat, add lemon juice and stir.
6. It doesn't hurt to leave this sit for awhile, but it's now ready to serve with a dollop of sour cream and grated cheddar cheese if you like.
7. This is even better the next day!

ground beef, onions, garlic, kidney beans, tomatoes, beef broth, vegetable broth, onion soup, whole kernel corn, bell pepper, chili powder, cumin, onion powder, garlic, onion, garlic, black pepper, cayenne pepper, red pepper, bay leaves, cocoa, cinnamon, brown sugar, lemon juice

Taken from www.food.com/recipe/laurels-chili-181637 (may not work)