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1
Start mid-morning
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2
Cut stew meat into bite size pieces, discard fat
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3
Brown and drain stew meat, put into slow cooker, set to high
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4
Add tomato paste, and water to cover
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5
Stir occasionally, but let heat until mid afternoon - add water to keep meat covered if necessary
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6
Set to low heat and add packet of chili powder, stir
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7
Mix flour packet with 1/2 cup or so of warm water, to make a paste
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8
Stir flour paste into chili
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9
Chop the onion, and add to chili
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10
Let heat on low until about 8pm, stirring occasionally, and adding water to cover as needed, then turn off heat
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11
At bedtime, either let sit on counter overnight, or refrigerate if you prefer
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12
The next day, nice and early, begin to reheat on low
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13
Mid-morning, set to high heat;
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14
Drain and rinse the beans, and add them to the chili
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15
Add water to cover if needed
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16
If the chili appears to be too thin, use corn meal and warm water to make a paste, and add it to the chili as needed (half-cup water, and meal to suit)
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17
About mid afternoon, set to low until dinner time
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18
Notes:
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19
Chili powder can be added if the chili doesn't seem spicy enough
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20
The chili should be thick, the meat almost melt-in-your-mouth, the beans firm
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21
Serve with cheese (cheddar or a mexican blend) and corn bread
