There are dozens of ways to make Chile, and many of them are quite good. We have discovered a few things that elevate our recipe above some of the others. "Carne" means "meat", and good Chile Con Carne is best when the right meat is used.
Saute the onions and peppers in olive oil for about five minutes.
Add tomato bits. Or, if using home canned whole tomatoes, chop them up a little and then add them to the peppers and onions. Simmer for 1/2 hour.
Chop the meat (smoked or slow-cooked brisket or left over roast beef) into bite-sized pieces and add to the mixture.
Add tomato soup and kidney beans and continue to simmer for another half hour.
At this point you can add the Chile powder, salt, pepper and brown sugar.
And of course, there are several additional ingredients that you can play around with here as well. It would be acceptable to add your choice of hot sauce, cumin, pepper flakes (hot or sweet) garlic, semi-sweet chocolate, cayenne, black-strap molasses, etc.
Serve on a bed of corn chips and put a little shredded cheese on it and a dollop of sour cream.
Corn bread is always a good thing to serve with Chile.