5 lb. chili ground beef
2 large onions, chopped
1 large bell pepper, chopped
3 cans diced stewed tomatoes (14 1/2 oz.)
2 cans tomato juice (14 1/2 oz.)
2 Tbsp. comino (cumin) spice
6 Tbsp. chili powder
1 Tbsp. salt
2 c. water
1/2 tsp. dry minced garlic
2 (1 oz.) pkg. Williams original chili seasonings
1 (6 qt.) stew pot (best if cast-iron)

Brown meat thoroughly and drain off all possible grease. Add everything else and simmer hard with lid on loosely for 1 1/2 hours, then take lid off and simmer until thick enough to suit you. You can add more hot spices, such as cayenne, if you like. Recipe is easily halved. Better, day old. Great frozen and reheated.