Ray Calhoun's Grand Prize Chili
published in "Southwest Tastes" by Ellen Brown, (modified)
serve 8-10

1/4 cup vegetable oil
3 lb/ 1.5 kg beef chunks or round, cut into 1/4-inch cubes or "chili ground" (very coarsely ground, available in some markets)
1 onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 Tbsp. paprika
5-6 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. dried oregano
one 8 oz (225g) can tomato sauce (or bottled Italian pasta sauce)
1 tsp. salt
1 cup water or more (lager or beef stock is good sub. if using commercial beef stock, check the salt content)
1 jalapeno chili, deseeded and halved, or 1 t. cayenne (optional)

to serve:
3 cups /500g/ 1 lb 2 oz cooked pinto beans
finely minced onion
1 cup /100g/ 4 oz grated cheddar cheese

in a covered saucepan, heat the oil over medium-high heat and cook the beef until it is evenly browned and no pink shows. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add t eh paprika, chili powder, cumin, and oregano and stir for 3 minutes or cook the spices. Add the tomato sauce, salt, and water and stir to combine. Add the extra chili or cayenne if you want a hotter chili.

Bring to a boil and simmer, covered, over low heat for 2 hours, stirring occasionally and adding more water as needed, up to 1 cup depending on the rate of simmer.

To serve, place some into beans in the bottom of bowls and ladle in the chili. Sprinkle with chopped onion and cheese.

Note: the chili can be made up to 3 days in advance, and it freezes extremely well. You can substitute venison or turkey for beef.