In a large cooking pot, brown and drain the fat from the ground chuck.
Return the burger to the pot and add all other ingredients except for the beans. Cook at a low boil, uncovered, for one hour. Stir frequently.
Add the beans and continue to cook uncovered at a low boil for 20 more minutes. Serve with oyster crackers.
NOTE: If you want your chili a little thinner, add canned chicken broth. Also, I love this chili over cooked spaghetti with additional hot sauce at the table. Finally, you'll find the tomato bouillon in the Mexican isle at the grocery store.