Hard Hat Chili by Darrell Baxter

http://www.io.com/~wallen/chili/contributed.html#7

3 lbs lean beef (chuck tender preferred) 
4 oz. Gebhardt's Chili Powder 
2 Tbsp. ground cumin 
1 Tbsp. ground mexican oregano 
1 Tbsp. garlic powder 
2 tsp. cayenne pepper 
1/8 tsp hickory smoke salt (Spice Islands) 
1 can tomato sauce- 8oz. 
1 tsp Celery Salt 
5 tbsp minced dehydrated onions 

Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 
30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 
hours.) 
The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between 
"competition" and "eating " chili. It would be a good starter for any novice cook.