The Colonel's TNT Chili

5 pounds ground beef
1 can beef broth
8 ounces tomato sauce
2 each onions chopped fine
8 each garlic cloves minced
6 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons ground red pepper
1/2 teaspoon white pepper
1/4 teaspoon sage
1 teaspoon oregano
1/2 teaspoon thyme
2 tablespoons cumin
1 tablespoon brown sugar

Put 5 pounds of ground beef into a large stew pot and cover with just enough
water (or beer) to top the meat and add one can of beef broth. Bring to a boil
and continue to boil for about an hour and a half or until the meats turns a
light gray. Then add 2 medium onions, garlic cloves and tomato sauce. Add
the chili powder, 1 Tablespoon cumin, black pepper, salt, paprika, red pepper,
white pepper, sage oregano & thyme. Cook on low heat for about an hour or
so. Some of the excess liquid may need to be drained but use your judgment.
Stir occasionally. After cooking for an hour add the additional 2 Tablespoons
cumin and 1 Tablespoon brown sugar. Cook 45 minutes longer. Taste the chili.
You can add an additional Tablespoon of red pepper. Also, you may need to
add more water or beer to the pot if the chili looks too dry. It shouldn't be "soupy",
but it also shouldn't look like "Sloppy Joes" either.

One thing to remember about the brown sugar is that while 1 Tbls is perfect for
5 lbs of meat, 3 Tbls is too much for 15 pounds of meat. Use no more than 1 Tbls
of brown sugar for 15 pounds. If you use more meat than that or if you like sweeter
chili, it's up to you. Also, you might need to add some last minute heat to the
pot. This is entirely up to your taste, but if you decide to heat it up, stir in one
more Tablespoon of ground red pepper and one whole (preferably fresh)
jalapeno. Do not cut the pepper. Enjoy!

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