Recipe(tried): Steak and Shake Chili (copycat recipe modified from Butch's Hitching Post Chili)

Jim in Phoenix try this and I believe you will agree it is much closer. I modified from Butch's Hitching Post Chiliwhich was a much earlier post. Enjoy and please let me know what you think!

STEAK AND SHAKE CHILI (copycat recipe)

FOR THE BEEF MIXTURE:
3 lbs 80/20 ground beef
1 medium onion, minced or food processed
3 cloves garlic
3 to 4 tbsp chili powder (adjust per taste)
2 to 3 tbsp ground cumin (adjust per taste)
FOR THE ROUX:
1/2 cup butter
1/2 cup flour
1 tbsp corn flour (optional)
oil, as needed
FOR THE CHILI:
6 cans (14 1/2 oz each) light red kidney beans, drained
2 cartons (28 oz each) low sodium beef broth, heated to near boiling
3 tbsp chili powder (adjust per taste)
1 tbsp cumin (adjust per taste)
salt and ground black pepper (to taste)
1/4 tsp ground cayenne pepper (optional)
Louisiana hot sauce (optional)

TO PREPARE THE BEEF MIXTURE:
Put the meat as it come out of the package in a skillet, it should cover the bottom of an 11-inch skillet. Cook on low heat.

Mince the onions and garlic and place on top of the meat. Simmer covered until the hamburger is grey on top, about 20-25 minutes. Then start to break up the meat and work the onion and garlic down into the meat. At about 40 minutes add 3-4 tablespoons chili powder and 2 to 3 tablespoons cumin to the hamburger and mix well. Continue to cook for about 30 additional minutes. Drain the grease and put the beef to the side until ready to mix with the bean mixture.

TO MAKE THE ROUX:
In a stock pot melt the butter over medium high heat then add the flour and corn flour to the butter to make a roux. Continue to stir the mixture until it is well cooked, but not browned. Add oil if needed to keep a wallpaper paste consistency.

TO MAKE THE CHILI:
Stir the beef broth that has been heated to near boiling into the roux. After the mixture has come to a boil reduce heat and add 3 tablespoons chili power, 1 tablespoon cumin, salt and pepper. Adjust seasonings to taste. Add the drained beans and the drained hamburger to the roux. Bring to a simmer for 1/2 hour and adjust the chili to your taste by adding any of the following: Cayenne pepper, Louisiana Hot Sauce, and or more chili powder and cumin. Simmer on low heat and do not over cook.