3 c. chopped onion
1/4 c. cooking oil (peanut is best flavor)
1 tbsp. (or more) minced garlic
3 lbs. ground meat: use a mixture of beef, pork, turkey, or lamb
2 beef bouillon cubes dissolved in 2 cups boiling water
1/4 c. chili powder
1 tbsp. ground cumin
1 tbsp. dry cocoa powder
1/4 c. paprika
1 tbsp. dried oregano
1/2 to 2 tbsp. red pepper flakes, to taste
1 bay leaf
1 (28 oz.) can crushed tomatoes
Salt and black pepper to taste
1/4 c. balsamic or cider vinegar

TOPPINGS:

Flavor ed vinegars
Chopped green onions
Chopped green peppers
Chopped jalapeno peppers
Chopped roasted red pepper
Chopped black or green olives
Shredded Cheddar cheese
Sour cream

Heat oil and cook onion in a large pot for 5 minutes without browning. Add garlic and meat and stir until meat is no longer pink. Add water (with bouillon dissolved) and boil 10 minutes. Drain mixture, saving liquid. Degrease liquid and return all ingredients to pot. Add all ingredients except vinegar and simmer for 1 to 3 hours. Add vinegar and serve.

This is a large recipe, but it allows for leftovers which are always better a day or two later.

The best seasoning includes a variety of dried chilies (Ancho, Serrano, Chilpolte) reconstituted in warm water and chopped in the place of the crushed red peppers. Different chilies heat different parts of the palate and give a warmth that the crushed red peppers only hint at.

Good served with pinto beans and cornbread. In Oklahoma, there are chili cookoffs and amazingly heated controversies over wheather "real" chili has (e.g.) beans, tomatoes, bell peppers, etc.

And, just as "real" bouillabaisse must have rascasse, "real Oklahoma chili" must include armadillo.