25 c. canned kidney beans (2 - #10 cans)
24 lbs. ground beef
3 tbsp. dry garlic, chopped
1 qt. (8 c.) dry onions, chopped
2 tbsp. monosodium glutamate (opt.)
1/2 c. cumin
1 1/2 c. chili powder
1/2 c. ground paprika
2 tbsp. red pepper, ground
1/2 c. salt
3 qts. canned tomatoes, crushed (1 - #10 can)
3 1/2 c. tomato paste (1 - #2 1/2 can)
1 gallon hot water
1 c. general purpose wheat flour, sifted (opt.)
2 c. cool water (opt.)

Rinse and drain kidney beans, retaining juice before rinsing.

Cook ground beef in its own fat until it loses its pink color, stirring beef to crumble or down to small pieces. Drain or skim off fat.

Add garlic, onions, monosodium glutamate, cumin, chili powder, paprika, red pepper and salt; mix well.

Add tomatoes, tomato paste and water; stir. Bring to a simmer; cook 1 hour. DO NOT BOIL.

Add beans and bean juice; bring to a simmer; cook 30 minutes.

Optional: To thicken chili, mix flour and water, add to chili while stirring constantly, cook about 5 minutes.

Serve (or refrigerate overnight and heat (do not boil) the following day, then serve). It's great either way. 100 (1 1/4 cup) servings.