15 lbs. coarse ground sirloin, no visible fat
4 lbs. yellow onions
4 pods garlic
4 lbs. tomato sauce or 6 lbs. canned peeled tomatoes
1/4 cup seeded, jalapeno peppers
4 Tbsps. masa harina
1 cup ground cumino
2 Tbsps. whole cumino seeds
1 cup seasoned salt
4 Tbsps. oregano leaves
1 Tbsp. black pepper
1/2 Tbsp. extra hot chili pequin
1 1/2 Tbsps. hot Santa Fe chili
1 Tbsp. medium hot Espanola chili
1 Tbsp. hot Chimayo chili
2 Tbsps. sugar
1 Tbsp. ingredient X
2 quarts water

Coat the bottom of a stock pot (18 x 24 inches) with oil and saute onions. When about half done, add meat and brown. Stir constantly. Add the garlic, tomatoes or tomato sauce and jalapenos. Pour in the water and bring back to a boil. The temperature should be just so there is a slight bubbling. A flat ended instrument is better for stirring since it will not allow the chili to sit on the bottom of the pot; this avoids burning. After the liquid has boiled down about 1/2, add the seasonings. First add the chili, then the ground cumino, oregano, salt, and pepper. Stir the masa harina into two cups of water and pour into the chili while stirring so as not to sauce lumps. This is both flavoring and thickens. The last items to add are the sugar and ingredient X. This is what makes the chili unique. You might use cinnamon, dry mustard, more sugar, whatever you feel like that day. Last, just before turning off the fire, throw in the cumino seeds. Let it sit at least 2 hours before serving. It will be better the next day. Certified perfect!!