This recipe is based on using 1lb. of meat and should net you six servings easily. You can increase it proportionately as needed.
For Sweeter Chili
In a large cooking pot, mix the salsa, meat, the chili beans, and the rest of the Chili powder seasoning together. At this point, your mixture will be fairly thick. The tomato sauce is used to add flavor and to thin down the thickness of this mixture. Add a little Tomato Sauce at a time until you get the thickness or consistency you desire. More sauce means soupier chili.
If you're making the sweeter chili, stir in the brown sugar, mustard, and honey and mix well.
Bring to a very slow boil. Reduce heat, cover and Simmer for about an hour, stirring ocassionally.
Serve with Shredded Cheese, Sour Cream, Tortilla shells, or Bread or whatever you are into.
I like to make my chili the evening before I will eat it or early the same morning. Making the chili and letting it sit for a day allows the flavors to blend together for an even better taste, I think. I love to make chili on Saturday evening and eat it while watching a game on Sunday afternoon.
There are many ways to spice up the chili and make it as hot as you want it to be. There is HOT chili seasoning mix, HOT, MEDIUM, and MILD salsa. There are HOT chili beans, also. You can add HOT chili peppers or hot sauce to the mix. I do not recommend tobasco sauce. It does not have a good flavor mix with chili. Dave's Total Insanity is the hotest hot sauce I've ever tasted; whew - smokin' hot stuff!