2-3 lb. lean ground chuck
1 (32 oz.) can tomato sauce
1 (32 oz.) can whole tomatoes
2 med. green pepper, diced
1 lg. yellow onion, diced
1 (16 oz.) can chili beans, drained
1 raw jalapeno, diced
2 pkg. "Carroll Shelby's Texas chili spice packet" in brown bag
3 (16 oz.) can dark red kidney beans, drained
Water

Brown ground beef, drain all grease. In a very large pot on medium heat, add beef, tomatoes, tomato sauce, pepper, onion and large spice packets (use at least 1 1/2 large packets, you may use both to add to the taste) and 1 small packet of cayenne pepper and salt. Do not add the masa flour. Cook 30-45 minutes, stirring occasionally to avoid the ingredients sticking to the bottom.

Next, add all the beans and break up the whole tomatoes by pushing them against the side of the pot. Simmer on low for 15 minutes. Garnish with cheese, cut tomatoes and peppers.

When you add the ingredients at the start, add at least 1 (16 ounce) can of water. If the chili is too thin once you finish mix the masa flour and water in a cup (forms a paste) and add to the chili.