Texas Chili(Bowl Of Red) - cooking recipe

Ingredients

3 1/2 lb. lean beef (like trimmed round), cut into 1/2-inch cubes
2 medium onions, diced
3 cloves garlic, chopped fine or put through garlic press
2 Tbsp. paprika
4 to 6 Tbsp. chili powder
salt to taste
2 Tbsp. whole comino (cumin) seed or 1 Tbsp. ground cumin

Preparation

Slightly toast cumin seed in a skillet (preferably cast-iron); crush slightly.
If you use ground cumin, omit this step.
Saute onions and garlic in perhaps 1/4 cup vegetable oil until transparent.
Remove.
In the same skillet, saute the meat in a little more oil and cook and stir until the meat is sort of an even gray all over. Add enough water to cover and the rest of the ingredients.
Simmer some 30 minutes.
Add salt to taste. Simmer another 45 minutes and thicken with flour or cracker meal which has been lightly browned
and made into a thick paste with water. Don't overbrown, it will be bitter.