I make 'regular' (because apparently there isn't really just one regular chili) chili using ground beef, onion, green pepper, garlic, chili powder, tomato sauce/paste, and kidney beans. It's thick, not soupy/thin, and we top it with sour cream and shredded cheese. Often I serve it with cornbread or crunchy rolls. Sometimes there are no beans, so it won't have beans, and sometimes (rarely) I go all out and make it with beef chunks instead of ground beef. My chili isn't very spicy- flavorful, but not hot as I can't handle that- but there is always Crystal, Texas Pete, or a variety of hot pepper sauces available for those who need more 'kick' to their meal.
Leftovers are "doctored up' and will reappear as taco or burrito filling, chili casserole (heated in a large frying pan with cornbread batter poured on top, covered, and cooked until the corn bread is done), or, yes, chili mac (cooked elbow macaroni w/chili mixed in and heated up as a casserole). My family likes my chili, and unless I make a BIG pot (3-5 pounds of meat), there are rarely leftovers from the first night.
