½ cup lard from Woudstra’s – (cooking oil may be substituted, if necessary)
2 lbs. ground round from Woudstra’s
1 Tbsp. cumin
3 Tbsp. chili powder
2 tsp. salt
3 large onions, coarsely chopped
½ tsp. pepper
6 cloves garlic, minced
1 Tbsp. parsley
1 large can tomatoes, cut up
1 bay leaf
1½ tomato cans water (or more if necessary)
1 can pinto beans

Heat the lard or cooking oil until smoking hot. Add the ground round and chopped onions and cook until browned. Toward the end of the browning, add the garlic. Add the chopped tomatoes with juice and all the spices. (Everything except the water and beans). Cook for a short time, stirring carefully as there is not much moisture but the spices really infuse into the mixture. Then add the 1½ cans water and simmer uncovered for about an hour. Next add the rinsed and drained beans. Norm and the judges prefer pinto (he made me put in “the judges” because he hates it when I tinker with his 1 recipe) but I prefer black. Cook for another ½ hour or more. At this time you can add more water if necessary or adjust the spices. Remove the bay leaf and it is ready to serve. Of course, it is always better the next day.

This recipe is easily doubled which I usually do because I figure if you are going to cook something that long you might as well make a LOT of it. This is the recipe that won the Chamber Chili Cook-Off two years in a row in ’91 and ’92.