Instructions: Saute beef and chopped onion, then drain off fat. Add chili powder, comino seeds. Saute a few minutes, but dont burn.l Add tomato paste and mix well, then add tomato juice (or V8) to make it soupy. Next add beans

(optional) and bouillon cubes. Simmer several hours, stirring occasionally.

Heat should be low enough so the mixture bubbles now and then. Serve with rice scoop on top and side dish of crushed jalapeno or red pepper for twang. The longer you cook it, the better it gets.

Serves 10 normal chiliheads; 6 Texans

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