INGREDIENTS:

• 1/2  cup shortening
• 2  TBSP. onions, chopped
• 2  cloves garlic, chopped
• 5  lbs. ground beef
• 1  1/2 TBSP. paprika
• 2  1/2 TBSP. chili powder
• 1  1/2 TBSP. black pepper
• 1  TBSP. cayenne pepper (can use 1/2 TBSP. - 2 TBSP.)
• 2  TBSP. salt
• 2  1/2 TBSP. ground cumin
• 1  tsp. ground cinnamon
• 1/2 - 1 cup cracker meal

DIRECTIONS:

1. Saute meat, garlic and onions till browned
2. Add spices, stir well
3. Add about a quart of water and cook over low heat for 3-4 hours
4. Add a little water occasionally to keep from sticking
5. When chili is cooked, remove from heat and add 1/2 to 1 cup of cracker meal & stir well
6. Another trick that you can do is place the pot in the bottom of the kitchen sink and run an electric hand mixer around briefly - this makes for a finer ground meat texture & is closer to the "real thing"

After the first batch you will learn to vary (slightly) the blend of peppers and cumin...the cinnamon is critical but your chili should never have a cinnamon taste.

This chili freezes well and you may cut the recipe in half, but NO more!