Dallas Jailhouse Chili (modified)

If you or your friend have a mead grinder, get three lbs of lean beef 
and grind it coarsely.  A medium fine chop might be better, BTW, but 
who wants to chop so much?  Otherwise, use coarsely ground beef from 
the supermarket. 

Sear the meat in about 1/4 cup olive oil.  Add one quart of cold water 
and bring to a boil.  Reduce to a simmer and cook covered for an hour 
or so.  After it's cooked a bit add: 


8 dry chile pods (anchos, usually)  or 6 tablespoons chili powder 
3 tsp salt 
3 tsp paprika 
1 (or more) tsp cominos (cumin) 
1 tsp red pepper (ground cayenne) 
10 cloves garlic, chopped 
1 tsp black pepper 
1 tsp (or more) oregano 


Simmer for at least 30 minutes.  Longer might be better.  Add a 
thickener made of about 6 Tblsp corn meal (masa harina is better) 
mixed with enough water to form a thin batter.  You must stir 
constantly as you add the thickener to avoid lumping.  Cook over low 
heat till the mixture begins to thicken.  If it gets too thick, add 
some water or beef broth to thin it.  Check the chili powder you buy, 
and if it has salt in it, you should adjust the salt in the recipe 
accordingly.  Usually I use more spice than this when making chili. 


I find this chili tastes better as a leftover, for what that's worth. 
So you could make it a day or so before you want to serve it.