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Recipe from the book The Chili Lover's Handbook, by Jack Arnold, published by Jack Arnold and Associates, 1977. Jack says, "I have been a chili lover ever since boyhood. I didn't know then why I loved chili - I just did . . . Now that I know more about chili, I realize how lucky I was to get hooked on it early in life."

Learn about the history and legends of Chili, Chili Con Carne, and also check out more of Linda's great Soup, Stew, and Chili Recipes.

3 pounds lean ground beef
2 pounds lean round steak (or flank steak), diced into 1/2-inch cubes
5 tablespoons oil (rendered from suet)
2 cups onion, finely chopped
4 cloves garlic, finely minced
6 to 8 tablespoons pure chili powder
2 tablespoons oregano
2 teaspoons ground cumin
1 heaping teaspoon crushed red peppers
1 teaspoon monosodium glutamate (Accent)
1 can (10 1/2 ounce) condensed beef broth
2 cans (15 ounce) tomato sauce
1 can (12 ounce) tomato paste
1 tablespoon salt
1 heaping teaspoon black pepper
1 or 2 tablespoons yellow cornmeal or masa flour (optional)
1 pound small dry red kidney beans (optional pinto beans)
8 ounces of beer (as thinner when needed)

Soak washed beans overnight in 1 1/2 quarts water with a pinch of salt. Cook slowly next day, 2 to 3 hours, until tender. Add water if they cook down.

Heat oil in large heavy iron pot - add onions, simmer 30 minutes until golden. Add meat gradually, searing and turning constantly until meat starts to brown. Add garlic, beef broth, tomato sauce and paste - stir well until blended. Slowly add chili powder and other seasonings - stir and mix very thoroughly. Cover. Cook at lowest heat for 3 to 4 hours. Add cooked beans, stir well and let cool. "Age" for 12 hours - then reheat and serve. Freezes remarkably.

Variations: When serving add tablespoonful of finely chopped raw onions, or tablespoonful grated Monterey Jack Cheese to each bowl, or both.

Yields about 1 gallon.
Serves 8 to 10.