3 lbs. lean beef, coarsely ground
1 (15 oz.) can tomato sauce
Water
1 lg. onion, chopped
Several cloves of chopped garlic
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1 1/2 tsp. oregano
4 heaping tbsp. chili powder
2 level tbsp. red crushed pepper
2 tbsp. flour

Brown beef quickly in a 2 gallon saucepan or Dutch oven. Add tomato sauce. Blend in enough water to cover meat 1/2 inch. Add onion, garlic, salt, pepper, cumin, oregano, chili powder, and crushed red pepper. Simmer, stirring frequently one hour. Taste for seasoning, adjust seasoning if desired.

Skim off grease if there is any. Blend flour with small amount of water; add to hot mixture. Simmer an additional 45 minutes, stirring frequently. Cover chili, store in refrigerator overnight. When ready to serve, heat to simmering and serve with beans on the side or in the chili. To make chili less spicy, adjust red crushed pepper to your taste.