Rick Rogstad's Texas Chili
http://lochvale.freeservers.com/Chili.html

The Base Ingredients 
 12 lbs. lean Chili meat I like Chili meat more than ground beef, 
a bit more expensive but look for sales on round or sirloin and 
have it ground course 
 3 Med. Onion chopped medium to fine (8 c., 2 1/2 lbs.) 
 100 oz. Crushed Tomatoes more if you like it sweeter (#10 
can = 100 oz. or 92 liq. oz.) 
 1 pt. Home canned tomatoes (32 liq. oz.) 
 2-4 Beers use to thin, or substitute water 
 3-5 Beers applied to chef as needed (adults only, please!) 
 2 tsp Salt some folks like seasoned salt 
 1 tsp Black Pepper  
 5 tsp Cumin (Cominos), ground  
 1 tsp Cumin (Cominos), seed  
 3 tsp Oregano, ground  
 1 tsp Oregano, leaf  
 1 huge Head of Garlic crushed and finely chopped 
 5 Tbsp Chili Powder balance with Ancho chiles 
 3 Tbsp Chipotle Powder 

The Chile Peppers 
26 Serrano, pickled look like small Jalapeno - quite hot 
15 Jalapeno, pickled also quite hot 
7 Habanero, pickled look like green to orange small bell pepper - hottest pepper on earth 
15 Ancho, large
(or 8 Tbsp powdered) deep red/brown dried - main ingredient in chili powder (4 oz) 
1 c. Poblano, chopped frozen fresh form of Ancho 
3 Tbsp Serrano sauce  
Anaheim powder use at end to increase heat if needed 
Any other Chile peppers you can find or may care to experiment with. 
BUT KNOW YOUR CHILES, they can smite thee with a vengeance if you 
be careless. 

Directions 
 1. Prepare chiles by removing stems, slicing, and removing seeds. You 
may want to cut the Ancho into several strips as it will cook in better. For 
competition chili, people remove all traces of chili pepper lumps after cooking, 
as smoothness is judged. I don't do this; I chop them so they will cook in 
and disappear. 
 2. Brown meat, onion and garlic in oil. Add garlic last as it will not get 
bitter if there is some liquid to cook in first. 
 3. Add the rest except don't use all the beer at first. Use beer for thinning 
as it cooks. Cook on low heat until done (probably 4-8 hrs.). When it's 
smooth and you can't resist it any more, it's done. 
 4. Thicken with flour and water paste or corn starch if necessary (4c.) 
Even better, use 2 Tbsp arrowroot diluted in water paste. 

Hints & Notes 
Use a large stock pot (16 Qt.); this makes a lot. We freeze containers for 
later use. 
If you're not used to HOT chili, use less or milder chiles. 
You may want to reserve some of the chili powder to add as it cooks, as it 
balances the Ancho. 
Chili is an art, not a science. Adjust to your heart's content. 
Serve with starches like tortillas or crackers. Starch absorbs some of 
the hot. Water just spreads it. Beer is good if you drink enough of it, but 
it's a slow remedy.