For all chilliheads of which I am one
This was some great chili. At a lot of chili cook-offs with my table, Coleman stove, pot and ingredients and people loved it. However, looking at it now I am making changes. New Mexico chili power, by the way, is not hot but has just the right flavor. Two large onions now seems too much onion. Cut back. I grew up where when the school cafeteria had chili for lunch there was always a cruet of apple cider vinegar on the tables. You, and probably me today, would use less than a cup. Small can of tomato sauce, not large but add large can of diced tomatoes too. When browning the meat with the onions and garlic, I stir on the cumin and chili powder to the meat. I don't drain either, in fact as one of my ingredients I ask the butcher for a chunk of suet (fat). They usually don't charge you since it's a discard for them. Ask for that suet coming from around the kidney. The time worked for me, but I would cook medium heat for at least 45 minutes, stirring regularly. By the way, the suet will melt, and its liquid will rise to the top about an inch deep. No worry. When you take out your chili with a dipper most of that now reddish liquid fat will escape off the sides and leave just the right amount for flavor. The wooden spoon? Sheer theater.
