8 onions, chopped
Safflower oil
2 lb. ground beef
2 lg. cans tomatoes
2 reg. cans tomato sauce
3 sm. cans chili peppers, rained & chopped
2 lb. pinto beans, soaked in water overnight
1/2 tsp. each oregano & cumin or to taste
1 tsp. paprika or to taste
6 to 8 drops hot sauce
2 tbsp. chili powder
4 tbsp. masa flour
Salt to taste
1/2 to 1 tsp. cayenne pepper

Saute onions in about 1/3 cup oil in a large Dutch oven until golden brown. Add beef and cook until browned, breaking up with a fork. Add oil if necessary. Add tomatoes, tomato sauce, peppers, drained beans, spices.

Mix flour with a little water. Stir into chili to thicken. Mix well and cook over low heat for at least 2 hours, the longer the better. The flavor is best when made a day in advance, then reheated. Use less unless you like REAL HOT chili.