1-First Step: Mise en place. Gather and prep all ingredients before you start cooking. Dice 1 onion, 2 to 3 stalks celery, and 3 green peppers. Rinse and drain 1 (19 ounce) can mushrooms. Drain and chop two 10 ounce cans of kidney beans. Open the 28 ounce can of diced tomatoes. Measure out chili powder, oregano, salt, pepper, sugar, and garlic.

2-Second Step: Brown the beef. Heat a large frying pan over medium heat with 1 tablespoon olive oil. Add 2 lbs ground beef and cook until no longer pink, breaking it up as it cooks. Let the beef brown fully to build flavor this caramelization adds depth. Transfer the browned meat and any drippings to a large pot; do not drain the drippings. Leaving drippings adds flavor to the sautéed vegetables.

3-Third Step: Sauté the vegetables. Using the same frying pan with pan drippings, add the diced onion, diced celery, and diced green peppers. Sauté for about 5 minutes over medium heat until the onion is translucent and the peppers begin to soften. While sautéing, add a portion of the chili powder (about 1 tablespoon) to toast briefly with the vegetables; this wakes up the spices and reduces raw edge.

4-Fourth Step: Combine in the pot. Transfer the sautéed vegetables to the pot with the browned ground beef and drippings. Add the rinsed and drained kidney beans, the drained mushrooms, 2 (10 ounce) cans undiluted tomato soup, and the 1 (28 ounce) can diced tomatoes with their liquid. Stir to combine.

5-Fifth Step: Season the chili. Add the remaining 1 tablespoon chili powder, 1 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon sugar, and 1 to 2 cloves garlic (minced) or 3 teaspoons garlic. Stir the pot thoroughly so the seasonings are evenly distributed. Taste and adjust salt or chili powder lightly remember flavors develop during simmering.

6-Sixth Step: Simmer. Bring the pot to a gentle boil, then reduce heat so the chili is at a low simmer. Cover and simmer for 1 hour, stirring occasionally so nothing sticks to the bottom. After an hour, remove the cover and simmer for an additional 30 minutes or more, stirring occasionally, until the chili thickens to your liking and flavors meld.

7-Final Step: Finishing touches and serving. Once the chili has simmered and the flavors are melded, taste and adjust seasoning. Serve hot in bowls with optional toppings such as shredded cheddar, chopped onions, crackers, or a dollop of sour cream. This batch serves about 15 to 20 people and is ready in approximately 1 hour and 25 minutes.