3 lbs. lean ground beef
2 bulbs garlic
6 tbsp. chili powder
1 tsp. comino seeds
1 huge onion, chopped
1 sm. can tomato paste
1 sm. can Ranch Style beans (optional)
1 lg. can tomato juice or V8 juice
4 beef bouillon cubes
Salt and pepper to taste

Saute beef and chopped onion; add chili powder and comino seeds. Saute a few minutes. Don't burn! Add tomato paste and mix well, then add tomato juice (or V8) to make soupy. Next add beans (optional) and bouillon cubes. Simmer several hours, stirring occasionally. Heat should be low enough so the mixture bubbles now and then. Serve with rice scoop on top and side dish of crushed jalapeno or red peppers for twang. The longer you cook it the better it gets. Serves 10 normal chili-heads. Yield: 6 Texans.