Servings: 18 - 20 cups! (freezes well)
Preparation Time: 0.75 hours
Ingredients:

2 lb. Ground Beef
1 Lg. Yellow Onion, chopped
1 Lg. Green Bell Pepper, chopped
½ lb. Carrots, peeled and cubed
1 clove garlic, minced
2 – 14 oz. cans Diced Tomatoes
2 – 15 ½ oz. cans Red Kidney Beans, drained & rinsed
2 – 15 ½ oz. cans Black Beans, drained & rinsed
1 – 15 ½ oz. can Black Eyed Peas, drained & rinsed
1 – 16 oz. bag Frozen Corn
2 c water
2 Envelopes Old El Paso Low Sodium Taco Seasoning
¼ t ground red pepper (cayenne)
Hot Sauce to taste (Cholula or Dave's Hurtin Habenero are good)

Cooking Instructions:

1. In a large pot at medium heat, brown Beef, Onion, Pepper, Carrots, Garlic, separating the beef and stirring frequently to prevent burning and insure thorough cooking. Drain fat. (It’s easiest to use a colander, but then you have to clean the colander and whatever you drain into)
2. Add remaining ingredients, stir well.
3. Over medium/medium-high heat, bring to boil, stirring frequently to prevent burning. Once chili is boiling, reduce heat and simmer for 30 minutes, stirring occasionally.
4. Serve with Cornbread or Tortilla Chips, Sour Cream, shredded Cheddar Cheese, and a Green Salad. Yum!

If you want to spice it up, I recommend Cholula Mexican hot sauce or for the really spicy, Dave's Hurtin' Habenero hot sauce.