4 lbs. ground beef
4 cans tomato paste (6 oz. cans)
4 onions, chopped
4 tsp. parsley
4 garlic cloves
4 tsp. salt
8 tbsp. chili powder
3 or 4 c. water (or more)
3 lg. cooking spoons of oil
2 lg. cooking spoons flour

Using oil and flour, make a small roux, adding more flour or oil if necessary. Stir while cooking until light brown. Add ground meat, cook until light brown, then add onions and cook until soft. (Stir continuously while cooking the above.) Add the rest of the ingredients and cook for about 45 minutes longer, adding more water if chili is too thick.

Skim off fat from top of chili while cooking. Freezes well. Serve over hot dogs or serve as is with crackers. Yield: 3 1/2 quarts.