I’m going to call this Chicago Chili. It’s my favorite chili recipe, so I’m naming it after my hometown! I have been making this version for many, many years for all sorts of occasions, or just because it’s ugly out and chili hits the spot. It’s hearty and satisfying and delicious. Invest in good quality meat. You won’t be sorry. As with any recipe, feel free to change it up and make it your own. I did

Ingredients:
6 Tbls. oil
4 medium onions, thinly sliced
1 small bulb of garlic. minced
3 lbs. ground chuck
3 lbs. sirloin, cubed
2 1 lb.12 oz. cans whole, peeled, tomatoes (or tomato puree if you prefer)
1 small can tomato paste
1 tsp. cumin seed
3 Tbls. hot chili powder
3 Tbls. mild chili powder
1 Tbls. salt
1/2 Tbls. oregano
garlic powder to taste
onion powder to taste
1 1/2 tsp. ground cumin
1 Tbls. pequin quebraba (some grocery stores, or Mexican market)
1 Tbls. chili caribe (some grocery stores, or Mexican market)
1 tsp. sugar
2 cans pinto or kidney beans, drained
16 0z. tomato juice

In a large pot brown meat in oil, in batches. Remove to large bowl. Saute onions until translucent. Add garlic and briefly saute. Place the meat back in the pot. Add all other ingredients and simmer for 2 hours. Adjust seasonings as desired. I like to serve with cheesy garlic bread or cornbread, and the following condiments: finely diced raw onion, shredded cheddar cheese, diced avacado, etc. Whatever sounds good to you. Enjoy!