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Recipe by: George & Margaret Boland

Ingredients/Directions:

2 lb. chili meat- not ground meat! Lean - Lean - Lean!!!
5 tsb. fresh chopped garlic More Garlic is Better!!!
2 Tbsp. Olive Oil

USE A CAST IRON DUTCH OVEN OR LARGE CAST IRON SKILLET!!!
Combine above ingredients and cook over medium heat until meat looks done, about 35 Min.

Then add:

4 Tbsp. Chili Powder- or more (I add 6-8!)
4 Tbsp. flour
1/2 tsp. black pepper
2 tsp. salt -- I add less and salt at the table!!!
2 tsp. cumin (maybe a little more but be careful!)
4-5 cups warm water
Paprika for color
(the key is paprika and chili powder to make rich red color without the tomatoes!!!!)
1/2 good lager Beer! (and 1/2 or more for cook!!!! )
 

Cook 30 minutes longer without lid. It is even better if cooked very slowly covered for about an hour!

Serve over cooked white rice and cooked pinto beans and chopped onion on the side. Top with grated colby style chesse and. Of course some good and hot japalenos and TABASCO™ BRAND SAUCE!!!

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