Reduce to a simmer and continue cooking for about 30 minutes.
Add all the remaining ingredients and reduce to medium low heat.
Simmer for at least two hours until chili has thickened. Add water if needed during this time.
This chili can be eaten immediately, but for best flavor, refrigerate for at least 8 hours or overnight and reheat.Our favorite ways to serve are "1-way" with plain chili topped with onions or over eggs. This is also delicious over roasted cabbage "noodles."