Lone Star Mystery Chili

Ingredients:

• 4 parts ground cumin
• 3 parts granualted garlic
• 1 1/2 parts coarse ground black pepper
• 10 parts dark chili powder
• 4 pounds coarse ground beef
• 6 to 8 cups beef broth
• 4 teaspoons cornstarch (optional)
• 1 cup tomato sauce (optional)
• 2 teaspoons smooth peanut butter (optional)

Instructions:

Mix the first four ingredients to make 1 cup of seasoning mix. In a heavy skillet, brown the meat until it renders most of the fat. Place the browned meat in a colander and drain as much fat as possible. Place the meat back in the skillet and add 3 cups of water and simmer until most of the liquid evaporates. Place the meat back in the colander and drain the remaining fat. Return the meat to the skillet and add the seasoning mix. Cook for several minutes, mixing the meat throughly with the meat.

Add the beef broth and bring to a boil. (Start with 6 cups, then add additional as necessary. You can substitute beer for the remaining broth.) Reduce the heat, then let simmer, uncovered, for 45 to 60 minutes until the meat is tender.

If the chili is too watery, dissolve 1 cup water with the cornstarch in a separate container. Stir into the chili gradually until it reaches the desired thickness. If it is too dry, add beer or water as needed. If the sharpness of the chili and cumin is too much, add the tomato sauce. Add the peanut butter to even out the taste, but not enough that you can actually taste the peanut butter.