Pack a 1/4 cup measuring cup with jalepeno slices. Dump these on a cutting board, then finely dice them. Put them back into the measuring cup, and fill the cup the rest of the way with liquid from the jalepeno jar.
In a medium sized bowl, combine the water and dehydrated onions. Set aside to allow them to reconstitute.
Open the cans of black beans and kidney beans into a colander. Rinse well and let drain.
Dice the red pepper, leaving out the seeds and membranes.
Brown the bell pepper and meat together in the chili pot until meat is well done. Drain any extra fat.
With the heat at medium, add the chili powder, cayenne, cumin, and garlic powder to the meat mixture. Saute for 2 minutes to toast the seasonings.
Add the jalapenos (and liquid), the onions (and liquid). Mix well. Saute for a minute.
Add in both cans diced tomatoes, tomato sauce, and tomato paste. Mix well to blend the tomato paste with the mixture. Simmer for 5 minutes.
Add the chili beans and rinsed beans. Stir.
Optional items: add brown sugar and/or butter sprinkles. Mix well. At this point, add any optional liquid to thin the chili to your preference. Tip: add liquid 1/2 cup at a time and evaluate the thickness.
Simmer for 5 minutes. This chili is ready as soon as the beans are heated. Letting it sit and cook longer helps flavors to blend, but is not entirely necessary.
Enjoy with your favorite extras: crackers, cheese, diced fresh onion, cornbread, corn chips, hotdogs, etc!