Cap's East Texas Camp Chili from Cooking with Da Cap'n
http://www.savvycenter.com/explorer/cooking/campfood/easttxchili.htm

My Grand Pappy Newton told me there was three kinds of chili!  
Good chili 
Kinda good chili 
No chili at all!    

This is a good chili, it should be simmered about 2.5 -3.5 hours 
on low heat. It cooks up great in a Dutch Oven!    

This is mighty good when them winds is blowing cold around the 
house or at camp, ain't bad in the summer either!    

Lean ground meat, I usually grind my own out of shoulder clod 
roast (or venison) and use the big hole grinding plate.    

A good grade of chili powder: it's ok if the powder contains cumin, 
and other spices, but it should not have salt or corn or wheat flour in it.    

This chili has no tomato in it.    

dried garlic flakes    
dried onion flakes    
dried crushed red chili flakes    
salt    
flour    
water    

for each pound of meat add    
2 tbl good grade chili powder    
3 tbl white flour    
1/4 tsp dried garlic flakes    
2 tsp onion flakes    
good pinch dried red chili flakes (pinch is considered 1/8 tsp unless your a chili head)    
1 tsp salt    
2 cups water    

In fry pan brown meat in a little oil-1 lb at a time-when brown 
sprinkle on salt, spices and flour, mix well then dump into chili 
pot and add 2 cups water-continue this till all meat is browned 
and seasoned and added to pot.    

Keep repeating the above for each pound of meat you use-this 
recipe works good on any size batch of chili you want to cook.    

Simmer on real low fire and mix well, this will be kinda thin but 
will thicken as chili is cooked-do not cover chili pot with lid-last 
hour of cooking-simmer about 2.5 to 3 hours, then serve.    

If your chili powder does not contain cumin (highly doubtful) add 
about 1/2 tsp cumin powder per pound of meat.    

Goes good with sliced onion and jalapeno and pinto beans on the side.

Note:  You might wonder why I use white flour, instead of Masa 
Harina (tortilla corn flour) to thicken this chili--the reason is that 
the masa flour has a strong taste!  It makes your chili taste like a 
tamale! While a tamale tastes fine-this flavor don't belong in a chili pot! 

© Cooking with Da Cap'n