Chili
Servings: 6

It was in 1902 that William Gebhardt, a German Immigrant in New Braunfels, Texas, created a "chili powder" which helped popularize chili throughout the Southwest. His brand is still one of the most popular, and specified in many recipes.

“Wish I had time for one more bowl of chili.”
~ the dying words of Kit Carson

1 pound chili meat (course ground round or chuck)
1 pound hamburger meat (regular ground round or chuck)
3 cups yellow onion, chopped
2 cloves garlic, minced
2 cups tomato sauce
2 cups v-8 or tomato juice
2 tablespoons Gebhardt’s chili powder
2 tablespoons flour
2 teaspoons salt
1 teaspoon ground cumin
1/2 cup water

Note: Adding the chili powder mixed with some flour is the secret to making the chili just right! You'll see what I mean when you try it.

In a black cast iron pot, brown ground meats over a medium high heat, stirring occasionally for approximately 20 minutes.

Add onions and garlic. Continue to sauté until all vegetables are wilted.

Add sauce, juice and one Tablespoon chili powder. Blend well into the vegetable mixture. Bring to a rolling boil, and then reduce to a simmer until tender.

Combine the remaining one Tablespoon chili powder, flour, salt and cumin with 1/2 cup water in a small bowl and blend well. Add the mixture to the chili and stir. Continue to cook 30 additional minutes, stirring occasionally. Additional water or may be added to retain sauce-like consistency.

Heat through then ladle into bowl. Serve with saltines and butter.