Instructions: 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. Saute 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 1 1/2 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.