Title: Sam Huddleston's Chili
Categories: Chili, Main dish
Yield: 6 Servings

2 tb Whole cumin
2 md Onion, diced
3 Garlic cloves
Vegetable oil
3 1/2 lb Lean beef, cut in 1/2"cubes
2 tb Paprika
6 tb Chili powder
Water
Salt to taste
Cracker meal *OR*
Browned flour for tightener

In a skillet, slightly toast the whole cumin. To wake up the flavors crush
them with a rolling pin. Powdered cumin may be substituted, but do not
toast. Saute onion and garlic in a little oil until transparent. In same
skillet, add a little more oil and sear meat until it has a greyish color.
Put cumin, onion, garlic and meat in a large vessel. Add paprika and chili
powder, stirring to mix all ingredients, as you add enough water to cover.
Simmer for about 1 1/2 hours, adding salt to taste after the chili has
cooked somewhat. Make a paste of the crackermeal or browned flour by mixing
with a little water. About 10 minutes before chili is ready, stir in this
tightener, and cook until chili is thick.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini