Real Richland School district Chili from http://alumnisandstorm.tripod.com/htm/RecChili.htm

should make 10 servings.

1 3/4 lbs. Ground Beef
8 1/4 C. Pinto Beans
1 1/4 C. Tomato paste
3/4 C. Water
2 2/3 TBS. Chili Powder
1/4 TBS. Cumin
1/2 TBS. Garlic Powder
1/2 TBS. Sugar
1/2 TBS. Salt
1/2 tsp. Black Pepper
2 TBS. Dried Onion Flakes

If you really want to be exact.. add an extra
1/2 tsp each of Garlic Powder, Sugar and Salt
and about 1/8 tsp of Dried Onion Flakes.

Brown the Beef, add the rest of the ingredients.
Heat to temperature and serve.
 
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_

Richland School District Chili ala Carol Barnard

Pick out bad beans from 10 pounds of pinto beans - soak a few hours in 
warm water. (Cooks note:  I soak them all nite in cold water.) Drain, cover 
well with warm water, add 1/3 cup chili powder, 1/2 cup dry onion flakes. 
Let boil until beans are tender.  

In meantime, cook 5 pounds ground beef - seasoned with salt,
pepper, and chili powder. When beans are tender and still well covered with 
water, add one gallon tomato paste, 1/2 cup salt,
pepper (good shake), red pepper (small shake), cooked meat, and
1 cup sugar. Simmer 1 hour.

I cut the size of the recipe down.  It makes great, not spicy, chili.  Those 
who like the spicy stuff can add their own ingredients.  I make the cut 
down recipe just as noted above but use the following amounts of ingredients:

1 pound pinto beans (soaked all nite),
2 teaspoons chili powder,
2-1/2 teaspoons dry onion flakes,
2-3 pounds ground beef - seasoned,
1-3/4 cup tomato paste (or 2 small cans),
2 teaspoons salt,
good shake of pepper,
small shake of red pepper,
1-1/2 tablespoons sugar.  

Try it... you might like it.

http://alumnisandstorm.tripod.com/htm/RecChili.htm