Nichole's Chili

1 lb ground beef, cooked and seasoned with salt and pepper and chopped onion
2 cans kidney beans with juice (I use one can light and one can dark kidney beans)
2 cans tomato paste (I only use one or the tomato taste is overpowering)
2 tomato paste cans full of water (I only use one)
2 cans diced tomatoes with juice (I like to use the petite diced)
1 Tablespoon chili powder (less if you want less heat but I usually add more than 1 Tbsp)
1 teaspoon salt
1 can corn (optional), drained

I usually add garlic and onion powder when I am browning the meat but it's according to taste.

Combine all ingredients and bring to a boil. Simmer at least 20 minutes until beans are cooked.

* This recipe comes from my sister in law and the only chili I will ever eat. I love that it is filled with protein and vegetables. I use the entire Tablespoon chili powder plus some and it does not make it very spicy at all. We like to garnish it with cheese and sour cream and serve it with honey corn bread. This chili is a family favorite!