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EL CHICO'S CHILI 
2 med.-lg. onions
1 can Campbell's tomato soup
1 (1 lb.) can Del Monte stewed tomatoes (cut tomatoes with scissors while still in can)
3 (1 lb.) cans Trappy's red kidney beans, with chili gravy
1 stick (1/4 lb.) butter
1 3/4 to 2 lbs. ground sirloin (or ground round)
1 (4 oz.) can Old El Paso chopped chilies
Spices, etc. - later

In the pot you will cook the chili in, saute the finely chopped onions in butter. When they are tender, add the meat which has already been well salted while cooking and thoroughly browned and separated into large granule or small bite size.

Still keeping the fire low, add contents of all cans, gently stirring the whole mess. Rinse each can with less than 1/4 can of hot tap water and add. (Small additional quantity of water may be needed so that finished chili is not too thick).

Mix 4 to 5 teaspoons of chili powder in one cup of hot tap water and add. (Put powder in dry cup, adding water slowly, as it is mixed with the powder.) Keep stirring while adding to the pot and maybe lightly rinse any remaining powder from cup and add to pot.

Add one garlic bud and impale on toothpick; slightly crush the bud and toss in pot (the toothpick, hopefully, makes it easier to locate the bud, so you won't eat it later).

Add to pot:

1/4 to 1/2 tsp. ground cumin
1 tbsp. Lea and Perrins Worcestershire sauce
4, 5 or 6 drops Tabasco sauce
Sprinkle in: celery salt, garlic salt, season all and herb seasoning (all McCormick's)

While adding everything, stir the whole pot, constantly and gently, and let simmer as long as you can wait! NEVER, NEVER BOIL!
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