Hard Hat Chili

3 Lbs Lean Beef -- * see note

4 Oz. Chili Powder -- (Gebhardt's)

2 Tbsp. Ground Cumin

1 Tbsp. Ground Oregano -- (mexican)

1 Tbsp. Garlic Powder

2 Tsp. Cayenne Pepper

1/8 Tsp Hickory Smoke Salt -- (Spice Islands)

8 Oz. Can Tomato Sauce

1 Tsp Celery Salt

5 Tbsp Onions -- (minced dehydrated)

* chuck tender preferred

Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.)

The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook.