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1
Brown the ground chuck very well in a large 5 quart pot, until all the water is cooked off.
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2
Drain completely of as much fat as you can remove.
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3
Put the chopped onion in a strainer and run under hot water for a few seconds to wash off the bitter juices.
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4
Add the onion to the beef and cook a minute or so.
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5
Remove from heat, add garlic, all of the beans, liquid included, along with the tomatoes, also undrained, and the tomato sauce.
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6
Add one can water.
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7
Add all of the spices.
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8
Mix well.
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9
Bring to just under a boil, then reduce heat to low, cover and simmer for a long time.
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10
How long?
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11
A very long time.
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12
This is not something you can throw together after work and be eating by the time The Office is on.
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13
This is something you cook on your off day.
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14
Stir occasionally, ostensibly to keep it from sticking to the bottom but we all know you're sneaking a bite.
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15
As it cooks, the proteins in the liquid from the beans will thicken and you will end up with a chili so thick I believe it would actually stick to the walls.
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16
When your spoon stands up in it, it's probably done.
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17
If it bends the spoon, it's perfect.
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18
Serve 1 1/2 cups or so in a sturdy bowl.
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19
Top with grated cheddar (or smashed Doritos, or sour cream, or soda crackers, or over spaghetti if you're in Ohio, or however you're accustomed to having chili).
