Sam Huddleston's Chili

Directions

In a skillet, slightly toast the whole cumin.

To wake up the flavors crush them with a rolling pin.

Powdered cumin may be substituted, but do not toast.

Sauté onion and garlic in a little oil until transparent. In same skillet, add a little more oil and sear meat until it has a greyish color.

Put cumin, onion, garlic and meat in a large vessel.

Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover.

Simmer for about 1½ hours, adding salt to taste after the chili has cooked somewhat.

Make a paste of the crackermeal or browned flour by mixing with a little water.

About 10 minutes before chili is ready, stir in this tightener, and cook until chili is thick.