This was Papaw's recipe that he got from a guy from Taylor (?), who used to come to his beer joint.
INGREDIENTS:
16 lbs. chili meat (gr. meat will not do)
12 tbsp. salad oil
4 cups onions
3 clove of garlic finely chopped
8 tbsp chili powder
1 tsp oregano
2 tsp cumin
1 tsp red pepper flakes
2 (6 oz) cans tomato paste
4 cans campbells beef bouillon
1 tsp salt
dash of pepper
DIRECTIONS:
Place oil (8 tbsp) in iron skillet; heat until haze forms over oil,
then add meat and cook until solaria and light brown. Spoon
into cooking pot. Add remaining oil to skillet, add onions and
garlic; cook until tender, stirring often (about 4 - 5 minutes).
Remove skillet from heat and add dry ingredients that have
been previously mixed and allowed to get acquainted. Stir
until onions are well coated, then add this mixture to the
meat, then add tomato paste and broth, mixing well. Bring
to boil; stir a couple of times and throw away the stirring
spoon. Then half cover pot and simmer for 1 - 2 hours at
a low heat until done.