Walt's Chili ( Betty Collection - 1989)

3 # ground chuck

1 19 oz tomato puree

1 small can tomato paste

1 tbsp salt ( heaping)

3 tbsp dried minced onions

1 tbsp chili powder

1 tsp paprika

1 tsp cround cumin

1 tsp cinnamon

2 tsp garlic powder

3/4 tsp oregano

1/2 tsp thyme

1/4 tsp ground red pepper

1/4 tsp rosemary pulverized

1/4 tsp bay leaves

1/4 tsp ground all spice

1/4 tspground nutmeg

1/4 tsp corriander

2 Tbsp Red Pepper Seeds

1/2 Irish Ale

20 bay leaves

10 whole cloves

3 qts water

Brown the meat, add all ingredients ( bay leaves and cloves in spice ball)

Cook on low heat for 6 - 8 hours

Optional - add cracker meal to fat skimmed from the top.