Homemade Chili
from: Mary Atwood
Chattanooga, TN

3 lbs. hamburger meat
1 to 2 lbs. dried pinto beans, the amount, depending on your preference
4 T. chili powder, (more or less to taste)
3 T. ground cumin (this is the magic ingredient, do not eliminate this one!)
2 T. garlic salt
1 T. oregano
2 - 4 bay leaves
2 cloves garlic, minced
4 onions, chopped
3 extra large cans tomatoes, whole or chopped

Cook beans in salted water in a separate large pot until done. Meanwhile, fry meat, drain, and add onions and garlic. Add tomatoes and spices. Add a little water as needed. Mix and cook a while, then add cooked beans with some of the bean water and cook a while longer. You may add a little flour in water or cornstarch dissolved in cold water, if you think it needs thickening. I do not do this because I do not add a lot of extra water to mine. This chili gets better the longer it cooks. It freezes wonderfully, so it is good to make a lot and freeze some for later.