Frank's Family-Rated Chili by Frank Butcher

 From: idn1fb@travel-net.com (Frank Butcher)
 
 Makes about 6 cups
 
 3 Tablespoons bacon drippings
 1 cup fine chopped onion
 2 cloves garlic, crushed, minced or sliced thin
 1 pound ground meat and/or small cubed meat
 2 (16 ounce) cans of kidney beans, un-drained 
 (or 1&1/2 cups of dry beans, soaked & cooked for about 2 hours)
 1/2 cup chopped green, red or yellow pepper (adds colour)
 1 (16 ounce) can of tomatoes, un-drained
 2 Tablespoons sugar
 1 teaspoon ground cumin
 2 Tablespoon chili powder
 2 salt
 1 dash Tabasco
 1 Tablespoon flour
 1/4 cup water
 
In a large, heavy pot heat bacon drippings (if you 
fry up diced bacon to get the drippings - leave it 
in the pot. Adds flavour.) Saute the onions
and garlic for five minutes. (Perfume the house!) 
Add the meat and cook, stirring, until no red shows. 
Add beans and green peppers. Add tomatoes
and spices (I run tomatoes through a blender - 
add spices and blend again). Pour into the pot and simmer 
for 45 minutes to 1 hour. When done simmering, blend 
water and flour. Add to chili; simmer until mix thickens. 
Serve with chopped onions and shredded cheese on the side 
for garnish. 

(Also makes a great chili-dog) 
 
 NOTES:
 
 I always make a double batch, just to have some left over.
 
I usually use 50-50 ground and stew meat, 
but works well with either.
 
To make a "Sportsmans Chili" - increase chili 
powder to 3 Tbsp; add 1Tbsp crushed chilies; 
increase Tabasco to 3 dashes. (I use a dried
chili, seeds and all, instead of the crushed 
chilies. Pull off the stem - the blender doesn't 
like it!)
 
The sugar takes the rough edge off the chili 
powder. The Tabasco adds the "fire", and the kick 
is supplied by the crushed chilies.
 
I have made this without tomatoes and used
water as the liquid - there was a slight change 
in the volume - no noticeable change in the flavour. 
In larger batches I'll use a couple
of tins of tomatoes (or equivalent fresh) and water 
for the liquid.
 
I've successfully used everything from kidney to 
pinto beans and chick-peas (garbanzos), and mixtures 
thereof, in this recipe.
 
I strongly suggest that you start at the lower 
end of the scale and find your own heat level. 
I like my chili hot enough to bring tears to
my eyes and start a sweat (good reason to 
serve beer with it!).
 
Using sour cream as a condiment helps cool 
the mouth if you got overly
enthusiastic at the spice rack. A glass of 
milk or buttermilk has the same effect.