2 lb. ground chuck
2 lg. onions, chopped
4 cloves garlic, mashed
1 tbsp. sugar
1 sm. bottle Mexene chili powder
2 tbsp. cumin powder
6 or 8 chili pequins
1 tbsp. salt or to taste
1 tbsp. black pepper
2 lg. cans tomato sauce
4 c. hot water
2 can Austex hot tamales
2 lb. grated sharp cheese
2 bunches green onions, chopped

Put meat and next 8 ingredients in a large heavy iron or aluminum pot, stir until the meat is no longer pink. Add tomato sauce and hot water. Cover the pot and simmer for about 3 hours. Cool and place in the refrigerator overnight.

The next day remove the grease from top; reheat, add hot tamales, sliced, and cook until disintegrated. Add cheese, reserving 2 cups, and stir until the cheese has melted. Put chili in two oblong flat baking dishes.

Sprinkle the remaining cheese on top and melt the cheese in the oven. Remove from the oven and sprinkle the chopped green onions on top. Serve with king size Fritos. This freezes well, but do so before adding cheese and onion topping. Serves 50.