Alrighty. Time for Round 2! I make this chili a lot, because it's fairly cheap to make and makes food for days.

Ingredients

1 lb of 80/20 ground beef (preferably course-ground)
1 lb of raw andouille sausage (Johnsonville makes it)
1 can of pinto beans
1 can of black beans
1 can of red beans
1 can of kidney beans
2 packets of McCormick Original Chili Seasoning
2 jars of chunky salsa (I prefer On the Border Medium Chunky Salsa)

Hardware

Big soup pot
Big spoon
Knife (size to preference)

Start off by skinning your sausage. No, really. It comes in a casing, and you don't want that, so make a cut down the length of the sausage and peel the casing off. Toss the sausage in the pot and the casing in the trash.

Add the ground beef to the pot and place over medium-high heat, stirring regularly with the Big Spoon until it starts to render a bit of the fat. At that point, add the first packet of seasoning. Mix thoroughly until the seasonings are incorporated, then add the second packet and repeat.

Cook the meat mixture until it's mostly cooked through, then add the beans and the salsa. Stir regularly while the chili comes to a boil.

Reduce heat to medium and let it boil away for a few minutes to let the flavors meld.

Serve with a shitload of shredded cheese and sour cream. Or, y'know, whatever.