Real Texas Chili by Warren Gammel from In the Kitchen with Bartcop and Friends
http://www.pdxnet.net/cookbook/realtexaschili.html

This is my all time favorite chili recipe. This is the real deal - the way chili was 
originally made back in the old days during the long Texas cattle drives. Back 
then, the cooks didn't have modern day conveniences like canned tomatoes and 
beans - and they had few, if any, fresh vegetables available for use. They had to 
use what they had on hand - plently of fresh beef - and mostly dried spices. The 
garlic listed here is not part of the original recipe, but a modern day concession. 
If you have to have tomatoes or beans with your chili, serve them on the side. 

4 pounds cubed beef (buy roasts when they're on sale) 
1/4 cup vegetable oil 
3 medium onions 
5 cloves of crushed garlic 
1-2 jalepeno peppers minced (I use 2 - they're really not that hot after they've been cooked) 
1 Tbsp cumin 
2 Tbsp coriander 
2 Tbsp oregano 
3 Tbsp flour 
2 cups beef broth 
2 cups water (or beer) 
salt/pepper to taste

Trim fat off roast and cut into cubes. Add oil and beef to large pot and brown. 
Add beef broth and water and all other ingredients, except flour. Reduce heat, 
cover and simmer for about 1 1/2 hours. Add water if needed and check meat 
after about an hour for desired tenderness. When you think the meat is just 
about right, put flour in a measuring cup, slowly add hot tap water while stirring 
with a spoon until you get a thin paste. Stir flour into chili, then cook a few more 
minutes until it thickens. This chili is excellent by itself, or serve on top of brown 
rice with cornbread. Enjoy!