Andrea's 1st-place chili

   * 8 lbs. chili grind meat
   * 2 large purple onions, finely chopped
   * 2 yellow onions, finely chopped
   * 2 white onions, finely chopped
   * 1 stick butter
   * 1 bottle Mexene chili powder
   * 1/2 can Gebhart's chili powder
   * 3 Knorr beef bouillon cubes
   * 1/2 bottle McCormic ground cumin
   * 1/3 bottle garlic juice

About 30 minutes before serving add: 2 tsp. mustard, and 
2 tsp. Heinz 57

Method: Saute onions in butter a little at a time (use 
about 1/4 stick of butter for each batch of onions). 
Set sauted onions aside. Brown ground beef. Drain excess 
grease. Put ground beef and onions together in a large 
stew pot. Add next 5 ingredients and stir. Add enough 
water to cover the meat about 1 1/2 inches. Bring to a 
boil. Lower heat, cover. Cook over low heat, stirring 
frequently, for 2 to 3 hours, adding more water when 
necessary. Add salt to taste.

About 30 minutes before judging, mix together the mustard 
and 57 sauce. Stir into chili. Add a sprinkling of cumin. 
This makes the chili smell delicious. Put the lid back on, 
and let the chili simmer.