• 2 lbs. beef chuck, cut into ½" cubes, all white removed
• 1 small onion, chopped fine
• 1-2 cloves garlic, minced
• Salt and black pepper to taste
• Water or beef broth
• 2-3 Tbs. chili powder, Adams preferred
• 1 Tbs. ground cumin
• 1 8-oz. can tomato sauce
• 2 Tbs. flour or cornmeal
• 1/2 C. water

In a heavy skillet, sauté the meat in a small amount of oil or shortening until it is gray and gives up its juices. Transfer the meat to a crockpot. Sauté lightly the onion and garlic, salt and black pepper to taste. Add to crock pot. Add enough water or beef broth to come 1/2 way up the meat. Put in the spices and tomato sauce dry. If the chili is not spicy enough for your taste, add a small amount of cayenne. Cover and cook 8 - 10 hours. Add flour or cornmeal to pot to thicken. If the chili is too dry, add a little more beef broth, if too watery, turn on high and remove cover and let dry out to desired consistency.