Instructions

Heat the oil in a large, heavy pot over medium-high heat.
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Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
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Add the onion, garlic, chili powder, Baby Bam, salt, cumin, and pepper, and cook, stirring, until soft, about 4 minutes.
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Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
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Add the squeezed tomatoes, tomato paste, sugar, and water to the pot. Stir well and bring to a boil.
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Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
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Using oven mitts or pot holders, remove the pot from the heat, ladle the chili into bowls, and serve.
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Yield: 6 cups, serving about 6 to 8
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Be careful of splatters when cooking your meat and when bringing the chili up to a boil.