Chili

Directions

1. 1
   Brown the ground chuck very well in a large 5 quart pot, until all the water is cooked off.
2. 2
   Drain completely of as much fat as you can remove.
3. 3
   Put the chopped onion in a strainer and run under hot water for a few seconds to wash off the bitter juices.
4. 4
   Add the onion to the beef and cook a minute or so.
5. 5
   Remove from heat, add garlic, all of the beans, liquid included, along with the tomatoes, also undrained, and the tomato sauce.
6. 6
   Add one can water.
7. 7
   Add all of the spices.
8. 8
   Mix well.
9. 9
   Bring to just under a boil, then reduce heat to low, cover and simmer for a long time.
10. 10
    How long?
11. 11
    A very long time.
12. 12
    This is not something you can throw together after work and be eating by the time The Office is on.
13. 13
    This is something you cook on your off day.
14. 14
    Stir occasionally, ostensibly to keep it from sticking to the bottom but we all know you're sneaking a bite.
15. 15
    As it cooks, the proteins in the liquid from the beans will thicken and you will end up with a chili so thick I believe it would actually stick to the walls.
16. 16
    When your spoon stands up in it, it's probably done.
17. 17
    If it bends the spoon, it's perfect.
18. 18
    Serve 1 1/2 cups or so in a sturdy bowl.
19. 19
    Top with grated cheddar (or smashed Doritos, or sour cream, or soda crackers, or over spaghetti if you're in Ohio, or however you're accustomed to having chili).