A not to spicy hot, but flavorful chili perfect with some crusty bread and a salad.
Melt the butter in your pot over low heat. Add in the onion and saute until softened, about 5 minutes. Add in garlic, and cook 30 seconds.
Add in ground beef, stirring to break up into small bite size pieces. Leave in chunks, do not break up too finely. Drain excess fat off once cooked through.
Add the tomatoes and 2 cans of water, so the meat is submerged. Stir in all the chile powders and salt. Cover and simmer for 2 hours.
Turn off the heat and let cool at least 30 minutes.
Add the beans, taste the seasoning. Adjust salt and chile powders to your liking. Add enough water so all the beans are covered. Simmer over low heat another hour, with the cover off. The chili should start to thicken. If it gets too thick, add additional water.
Serve hot or cool and refrigerate until you are ready, and reheat. Add good crusty bread and a salad for a complete meal.
Corn bread goes with it wonderfully. Add more chile powders to make it as spicy as you like, and use a variety of beans that you prefer.
Can be made ahead and reheated, or keep warm in a slow cooker.