This is the iconic chili most Americans know—the one made with ground beef rather than chunks of beef. We're using both chili powder and canned beans to make this a simple supper. But all too often this style of chili is lackluster. The beef is pale and rubbery, the chili flavor is faint, and the beans taste, well, like a can. To keep this chili simple, but improve the overall outcome, we employed a number of tricks in the test kitchen. Our favorite choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese.