4 or 5 pounds of hamburger (or chili) meat
1 chopped onion
1 large can of tomato juice
3/4 C chili powder
1 T oregano
1 T cumin
Salt and pepper to taste
Brown the hamburger and onion together until all the meat is browned and onion soft. Drain fat. (I usually put the cooked hamburger/onion in a colander and rinse the meat to get rid of as much fat as possible.)
Put the meat back in the big pot and add the spices, salt and pepper. Stir to mix well then add tomato juice and simmer for an hour or so before serving.
To make the chili a little spicier, I sometimes add a teaspoon or two of red pepper flakes (like for topping a pizza.)
That’s it–the world’s best chili (as far as I’m concerned, anyway.) The fresher the spices, the more flavorful the chili.