Title: Hard Hat Chili
Categories: Beef
Yield: 1 Servings

3	lb	Lean beef; * see note
4	oz	Chili powder; (gebhardt's)
2	tb	Ground cumin
1	tb	Ground oregano; (mexican)
1	tb	Garlic powder
2	ts	Cayenne pepper
1/8	ts	Hickory smoke salt; (spice i
8	oz	Tomato sauce
1	ts	Celery salt
5	tb	Onions; (minced dehydrated)

Recipe by: Jim Bardsley * chuck tender preferred

Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.)

The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook.

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