Laurel'S Chili - cooking recipe

Ingredients

2 lbs ground beef
2 medium onions, chopped coarse
8 garlic cloves, minced
1 (16 ounce) package dried kidney beans, soaked overnight
2 (16 ounce) cans diced tomatoes, undrained
1 (14 ounce) can beef broth
1 (14 ounce) can vegetable broth
1 (10 1/2 ounce) can French onion soup
1 (16 ounce) can whole kernel corn, lightly drained
1 bell pepper, chopped, any color
1/4 cup chili powder
2 teaspoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon toasted minced dried onion
1 tablespoon toasted minced dried garlic
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 bay leaves
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/4 cup fresh lemon juice

Preparation

Brown the ground meat, onions and garlic in large stock pot; drain fat.
Add next 7 ingredients, soaked kidney beans through bell peppers.
Bring to simmer and add all remaining ingredients EXCEPT lemon juice.
Simmer, uncovered, stirring occasionally for 2-4 hours, until beans are tender and liquid has reduced to make a pleasantly thick chili.
Remove from heat, add lemon juice and stir.
It doesn't hurt to leave this sit for awhile, but it's now ready to serve with a dollop of sour cream and grated cheddar cheese if you like.
This is even better the next day!