Use ground round steak, or the extra lean type ground hamburger meat. I use the hamburger grind, but you can have your market man grind the chili grind (coarser) if you prefer it. You may have to use a small amount of suet or Crisco when cooking the meat, if the meat is extra lean. for each pound of meat use the following:

2 med. size onions
2 buttons garlic
1 to 1 1/2 tsp. chili powder
1 to 1 1/2 tsp. ground comino seed
1/4 tsp. salt (if you want more salt, you can always add it later)
1/4 tsp. black pepper
1 can Campbell's tomato soup
1 can red beans (plain red beans are better than Mexican style beans)

Chop the onions and garlic as fine as possible and put in skillet or pan with two or three tablespoons Crisco or bacon drippings. Cook until onions are clear or transparent color.

Put in the meat and mix well with onions and garlic and cook until meat is done, stirring frequently.

Blend in all the spices, stirring well. Then add the tomato soup and beans, stirring well. Cook slowly until done, usually 1 to 2 hours, depending on the quantity you are making.

I usually add a pint or two of water, but this is optional, depending on how thick you like the chili.