Just Chili - No Beans, Please!

1 tablespoon extra virgin olive oil

5 lbs. ground beef (chuck)

2 large onions, diced or 3 cups frozen diced onions

4 cloves garlic, minced

8 tablespoons chili powder (yes, tablespoons!)

4 tablespoons cocoa powder (yes, tablespoons!)

3 teaspoons salt

2 tablespoons ground cumin (yes, tablespoons!)

3 (29-oz) cans tomato sauce

4 cups water

Cooking tips: Cook ground beef using a spaghetti lifter, if available. It helps quickly break-up and crumble the raw beef.

Using a Dutch oven or large pot, heat the olive oil while tilting the pot to coat the bottom surface of the pot.

Cook the ground chuck until the meat is browned and crumbled; you may need to drain some of the excess fat depending on your preference.

Stir in the onions and garlic and cook on medium heat until the onions become limp.

Remove the pot from the heat; add the chili powder, cocoa powder, salt, and cumin. Stir the cooked beef and spices very well until blended.

Slowly stir in all of the tomato sauce, mixing well; and finally blend in the water.

Bring the chili mixture to a boil; then cover the pot with a lid and reduce the temperature to medium-low heat. Allow the chili to simmer, covered, for 45 minutes while stirring occasionally.

This chili freezes very well.

Recipe courtesy of Gene Westbrook