Brute Force Chili ("Electro-Sport Chili")
Source: Chili by Baden, Institute for Chili Studies,
This recipe is courtesy of Mike "Brutus" Dratch, former Chili Director at Electro-Sport.

Brown these three ingredients with a little oil in a pan or two:

4-6 lbs Chuck roast. Chop it up into little bite-size pieces.
1 TB or more Garlic powder. (Or a dozen or so
cloves of fresh garlic
1 Medium onion, dice into small pieces.
Drain off the fat, then mix EVERYTHING in your pot.
16 oz can of stewed tomatoes. (A 14.5 oz can will do.)
2-3 cup beef broth
1 pkg brown gravy mix
4 TB Cajun Seasoning
2 TB ground Cumin
1 TB Oregano or Italian Spices
1 tsp black pepper
1 TB Paprika. This is mostly for color.
1 beer Any kind
1 TB brown sugar
7 oz can diced green chilis
1 tsp dry mustard
6-10 yellow chili peppers
1 TB vinegar
1 juice of a lime

Cook all this for at least two hours over a low fire. If it's not thick enough, thicken it with flour or cornstarch (we used flour); if needs to be thinned, add water or beer. The yellow chili peppers are optional. Obviously, all of these ingredients can be varied to taste.

Brutus suggests getting a bottle of hot sauce,
such as Tapatio or Louisiana Hot Sauce for those who like it a little spicy. (We got Red Devil La. Hot Sauce, but I didn't use it myself.) Also diced onions and/or shredded cheese on top is good. (I put some cheddar on top every time.)

It should cook for at least 3 hours, 6 hours or overnight if you can spare the time. The longer it cooks, the more tender it gets.