Robbie Gould high-kickin' chili (AKA Morton's Klaus chili)

MAKES 16 TO 20 SERVINGS

4 tablespoons salad oil

4 cups Spanish onion, 1/4-inch dice

6 tablespoons garlic, minced

3 pounds boneless chuck roast, trimmed of fat and silver skin, 1/4-inch dice

8 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon salt

2 teaspoons black pepper, ground

2 cups water

2 tablespoons beef bouillon

4 (14.5-ounce) cans Hunts diced tomatoes, with juice

4 (16-ounce) cans Bush chili beans in hot sauce

3 bay leaves

2 (8-ounce) cans Hunts tomato sauce

Place stock pot on burner over medium-low heat. Add salad oil to pot. Add onion and minced garlic; cook over medium-low heat for approximately 8 minutes or until onions start to soften. Add diced chuck roast; cook for 5 minutes while continuing to stir. Add chili powder, ground cumin, salt and ground black pepper. Mix thoroughly; cook for another 1½ minutes. Add water, beef bouillon, diced tomatoes, chili beans, bay leaves and tomato sauce. Mix together thoroughly. Reduce heat to low and slowly (very slowly) simmer for 2 hours, stirring frequently so chili does not burn on the bottom of the pan. Adjust chili's thickness with water if necessary. Remove bay leaves from chili.

Place chili in storage container that will hold 1½ gallons. Place container in an ice bath to cool. When cooled, cover and let stand 24 hours in a cooler before reheating and serving.

Morton's the Steakhouse

Nutrition facts per serving: 323 calories, 21 g fat, 7 g saturated fat, 58 mg cholesterol, 14 g carbohydrates, 18 g protein, 1127 mg sodium, 3 g fiber