6 lbs. beef, cubed, coarse, or chili grind
4 med. white onions, finely diced
4 oz. Gebhardt's chili powder
2 tbsp. ground cumin
2 tbsp. cider vinegar
1 c. pepper paste, made as follows

Boil 9 dried New Mexico and pasilla chili peppers (remove tops, split, seed, and membrane them prior to boiling). Boil 1 hour and scrape out pulp. Make into a paste by using a mortar and pestle or a food processor. 4 c. beef broth 1 (15 oz.) can tomato sauce 1 tsp. Tabasco sauce 1 tsp. black pepper 1 can Coke 1 tbsp. oregano leaves 1 can pinto beans (optional)

Brown beef with the onions and 1 teaspoon ground black pepper; drain and place in a chili pot. Add remaining ingredients with 2 cups of beef broth. Simmer, covered, for about 2 hours. Add additional beef broth as needed for consistency. Salt to taste.

Note: For extra hot chili, add 1 to 2 teaspoons ground cayenne pepper.

Makes 2 to 3 quarts.