Texas Senator Sam Pendergrast "greasy Spoon" Chili

Ingredients

• 1 lb fatty bacon
• 2 lbs ground beef, Course Grind
• 1 cup cumin seed, whole
• 1 cup ground red chili pods, preferably New Mexican
• 1/4 teaspoon cayenne pepper
• 3-6 tablespoons cornmeal, as needed to thicken
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 1 tablespoon paprika (optional)
• water, as needed

Directions

1. 1

   Fry the bacon to extract or "render" the fat.

2. 2

   Make a big bacon sandwich to eat while the chili cooks (after all, good chili doesn't have bacon in it).

3. 3

   Saute the ground beef in the bacon fat over medium heat, for at least 10 minutes.

4. 4

   Slowly add the cumin and red chili, a tablespoon or so of each at a time, until the mixture looks and smells like chili (this is a critical point; if you add all the spices at once; there is no room for adjustment to allow for personal taste.

5. 5

   Let the mixture cook awhile between additions, and don't feel that you have to add all the spices.

6. 6

   Add water to avoid sticking or if you want a thinner chili.

7. 7

   Add the cayenne.

8. 8

   Simmer for at least 2 hours, until you have to try some early.

9. 9

   Skim the grease if you absolutely have to or you can add some cornmeal to thicken the chili and make the grease "disappear".

10. 10

    Finish with salt, pepper and garlic to taste and if you like, the paprika to further darken the color.

11. 11

    Continue simmering til served.

12. 12

    Reheat as many times as needed until gone, it get better each time.