2 tbsp. cooking oil
4 lbs. chili meat
3 tsp. salt
4 tbsp. chili powder
1 1/2 tsp. red pepper
2 tbsp. paprika
6 cloves garlic
1 tsp. cumin
1/4 c. cracker meal or 2 tbsp. flour
3 or 4 c. tomato juice or water

Cook meat in oil until it changes color. Drain off excess fats. Add all other ingredients and simmer for 1 1/2 to 2 hours. For milder chili, omit red pepper. Serves 6 to 8.