Midwest Chili

3 pounds beef chuck -- coarse grind

3 tablespoons cumin

2 pounds beef chuck -- fine grind

3 teaspoons salt

2 onions -- chopped

3 cups water

5 garlic cloves -- minced

30 ounces tomato sauce

1 tablespoon red chile -- hot, ground

56 ounces tomatoes -- whole

5 tablespoons red chile -- mild, ground

32 ounces pinto beans

1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, unt il the meat is evenly browned.

2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.

3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.

4. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 ho ur longer.

Busted by Christopher E. Eaves