Name: Lilli's Chili
Prep time: 30 min
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 5 lbs. chili meat; Salt and pepper, to taste — you can always add more later; Ground cumin, a tablespoon or two; 4 whole pods of garlic (heads, not cloves), finely diced; 2 fresh medium jalapeños, seeded and finely diced; 7 tablespoons chili powder; 3 tablespoons flour; Accent, a small amount (MSG seasoning); 3 small cans tomatoes, or chopped tomatoes; 3 small cans tomato sauce; Paprika, for coloring; 2 tablespoons oregano; A pinch of sugar and a little vinegar, to finish

My grandmother’s chili, and one of my dad’s favorites. The page it came off calls it award-winning Texas chili. Fair warning: this makes a massive amount of food, so consider cutting it in half.

Ingredients

5 lbs. chili meat
Salt and pepper, to taste — you can always add more later
Ground cumin, a tablespoon or two
4 whole pods of garlic (heads, not cloves), finely diced
2 fresh medium jalapeños, seeded and finely diced
7 tablespoons chili powder
3 tablespoons flour
Accent, a small amount (MSG seasoning)
3 small cans tomatoes, or chopped tomatoes
3 small cans tomato sauce
Paprika, for coloring
2 tablespoons oregano
A pinch of sugar and a little vinegar, to finish

Directions

Sauté the meat.
When it’s done, add everything else. Add boiling water as needed to get the consistency you want.
If you want it hotter, add more hot pepper or hot sauce — the original note says a bit of hot sauce, but very little.
Simmer at least 2 hours.
Right before eating, add a pinch of sugar and a little vinegar to bring the flavor up.

Notes

It’s better if it sits overnight before you eat it.
The page doesn’t give sizes for the “3 small cans” of tomatoes or tomato sauce.
This makes a lot. Half the recipe still feeds a crowd — the ½× button above the ingredients will do the arithmetic.
On the cumin, the original page says: when he asked his wife how much, she stopped him at about a tablespoon or two, the amount she used for Spanish rice.