6 cups of chopped onion
3 cloves of chopped garlic
2 each 28 ounce cans of crushed tomatoes
3 pounds of lean hamburger (not browned)
¼ cup of sugar
1 tablespoon of Cayenne pepper
6 tablespoons of Chili powder
5 tablespoons of Paprika
Salt and black pepper to taste
The key to the authentic texture of the chili is the beef. I used ground chuck. I then put the Chuck in a zip lock bag and kneaded it to mix the fat. What I want it very small beef particles making the chili smooth.
I put the beef in a large stock pot with cold water and very slowly brought it up to temperature being careful not to even approach a boil. You want to separate the fat slowly without clumping the meat.
What happens is a smooth beef sludge forms. This is what you are looking for.
In a separate pot I cooked the onions, garlic, and tomatoes.
This takes a lot of stirring and slow heating.
Once the beef is brown then add it to the veggie pot. Add spices, salt and pepper and sugar. It starts to smell and look like the real deal.
Cook low for another 30 minutes and let it rest.
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