In a dutch oven or large pot, brown the ground beef and onions and cook, stirring for about 15 minutes until the beef is browned. Drain off the fat.
Add the margarine, vinegar, W’ham Original Mild Seasoning, chili mix, beans (if desired), and tomatoes and mix well. Add the garlic, pickle juice, and chili powder. Add the W’ham Hot Stuff to taste, if desired.
Bring to a simmer over high heat, reduce the heat to medium-low, and cook gently for 1 hour. Remove from heat and let the chili sit for 30 minutes before serving.
Serve immediately or cool, covered, overnight in the refrigerator and reheat and serve the next day.
Note: I like to remove the about a third of the bean mixture, if used, and mash it with a fork or, potato masher or blender. I return this to the chili for improved body and texture. It also gives it a s wonderful “second-day” full-bodied flavor.
