3 Lbs Lean Beef — * see note
4 Oz. Chili Powder — (Gebhardt’s)
2 Tbsp. Ground Cumin
1 Tbsp. Ground Oregano — (mexican)
1 Tbsp. Garlic Powder
2 Tsp. Cayenne Pepper
1/8 Tsp Hickory Smoke Salt — (Spice Islands)
8 Oz. Can Tomato Sauce
1 Tsp Celery Salt
5 Tbsp Onions — (minced dehydrated)
* chuck tender preferred
Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.)
The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between “competition” and “eating ” chili. It would be a good starter for any novice cook.