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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.

2 to 3 pounds lean ground beef
1 large chopped onion
6 cloves garlic, finely chopped
1 tablespoon dried ground cumin or to taste
1 tablespoon dried oregano or to taste
2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)
Salt to taste
2 teaspoons fresh ground black pepper
3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)
2 to 3 (14 1/2 ounce) cans beef broth*
1 to 2 tablespoons molasses**
2 cans black beans or kidney beans, rinsed and drained
Grated sharp cheddar cheese
Sour cream
Chopped green onions

* I also like to substitute red wine for some of the liquid. Water may also be substituted for some of the liquid.

** Molasses helps cut down the acidity of the tomatoes. Honey may also be subsituted.

In a large soup pot or cast-iron Dutch oven over medium-high heat, saute ground beef, onion, and garlic until the meat becomes gray in color. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.

Add molasses to taste to cut down the acidity of the tomatoes. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.

For maximum flavor, cool chili and refrigerate overnight so flavors will mellow. When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.

Set out garnishes for your chili - some chopped green onions, sour cream and shredded sharp cheddar cheese make great toppings

Makes 8 to 12 servings.