This was a good start, but when I made it to the recipe the first time, I had to throw it out -- it was a greasy watery soup of unseasoned meat and beans.
The second time, I sweated the onions (in a tiny bit of olive oil) separately from the beef. When the beef was browned, I drained the grease and patted it dry. Then I added the spice package (plus a lot of extra chili powder, paprika and garlic powder, plus some Worcestershire sauce), and gradually added water as the spices and meat cooked together. Most of the water cooked off, and then the onions were added.
From that point, I followed the recipe, with the addition of some srichacha (asian pepper paste) right at the end -- added a lovely kick.
With those changes, the recipe is a definite keeper for us. :)
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This was a good start, but when I made it to the recipe the first time, I had to throw it out...