In a large saucepan over medium heat, sauté ground beef and onion for 5 to 10 minutes or until the onion is almost tender and the beef is browned. Then drain the fat. Add tomato sauce, kidney beans, potatoes, chili powder and water. Reduce heat to low and simmer to 165º for about 30 minutes. Add another cup of water if thinner chili is desired.
Provided by North Dakota State University Extension Service.