Really Good Chili with Beans

Source: Leo in Las Vegas

2 pounds ground beef
1 (28 ounce) can peeled or diced tomatoes in juice (NO puree
    or "seasoning." Crushed tomatoes don't taste right.)
1 (28 ounce) can red kidney beans, or 2 small ones
1 large onion
Chili powder

Cut onion into chunks. Break meat into pieces. Fry meat, onion with dash salt/pepper in frying pan until meat is just past pink color. Remove from pan, discarding most of the grease. Put meat/onion into large pot with cover. Add can whole or diced tomatoes (add liquid too), break them up. Add can kidney beans (liquid too). Add one measured, level teaspoon chili powder. Next time (or when you reheat it) you can add more chili powder if you like it hot. Some like it hot. I like it mild! Add some water,  (rinse cans into pot) it should be quite loose. Simmer on medium heat until beans are soft. Keep stirring once in a while; don't let it burn on the bottom.

Tastes even better when reheated!