Sam huddleston's chili

Yield: 6 Servings

Ingredients:

2 tb Whole cumin
2 md Onion diced
3 Garlic cloves Vegetable oil
3 1/2 lb Lean beef cut in 1/2"cubes
2 tb Paprika
6 tb Chili powder

Instructions:

Water Salt to taste Cracker meal *OR* Browned flour for tightener In a skillet slightly toast the whole cumin. To wake up the flavors crush them with a rolling pin. Powdered cumin may be substituted but do not toast. Saute onion and garlic in a little oil until transparent. In same skillet add a little more oil and sear meat until it has a greyish color. Put cumin onion garlic and meat in a large vessel. Add paprika and chili powder stirring to mix all ingredients as you add enough water to cover. Simmer for about 1 1/2 hours adding salt to taste after the chili has cooked somewhat. Make a paste of the crackermeal or browned flour by mixing with a little water. About 10 minutes before chili is ready stir in this tightener and cook until chili is thick.