5 tbsp. shortening or oil
3 lbs. ground beef, turkey or stewing beef
2 c. onions, chopped
4 gloves garlic, crushed
2-4 tbsp. chili powder (according to your taste)
1 1/2 tsp. each - oregano and ground cumin
1 tsp. cayenne
2 tbsp. salt (optional) I omit
1 tsp. sugar
1 (6 oz.) tomato pate
1 (26 oz.) can whole tomatoes
2 c. beef broth

In Dutch oven:

1. Brown meat in 3 tablespoons of shortening. Remove to bowl when done.

2. Add remaining shortening to the pot and saute the onion and garlic. When wilted, add the chili powder, oregano, cumin and cayenne. Stir until onions are coated.

3. Return meat to pot with remaining ingredients. Cover and simmer 1 hour, stirring occasionally. Simmer another hour uncovered.

4. Serve over whatever kind of beans you prefer. If canned, they should be thoroughly drained and washed.

BEANS FOR CHILI SAUCE:

1. Pick over 2 pounds of your favorite beans and soak overnight.

2. Change water and simmer several hours until done. You may wish to add 1/4 pound cut up bacon or salt pork.