Texas Chili - Real Made-From-Scratch - cooking recipe

Ingredients

2 lbs ground beef (the thicker the grind, the better)
1/4 cup Worcestershire sauce
4 cups chicken stock
1 large onion (I like red for the sweetness)
1 head garlic
1 jalapeno
1 teaspoon liquid smoke (hickory or mesquite)
1 (6 ounce) can diced tomatoes
2 cups v- 8 vegetable juice (or other vegetable juice)
1/2 teaspoon allspice
2 -4 tablespoons cumin
1 tablespoon beef bouillon (fully dissolved)
4 -5 tablespoons chili powder
1 lime, juice of, only
1 tablespoon honey or 1 tablespoon molasses
1 tablespoon cayenne powder
salt
pepper
sour cream
extra-sharp cheddar cheese
saltine crackers

Preparation

**A lot of the measurements are to taste.**.
Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & saute garlic & onions until fragrant & slightly brown.
Add meat & brown.
Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
Mix well.
Reduce heat to low & simmer for 5 -10 minutes.
Add tomatoes.
Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
Cover Dutch oven & simmer for 30 minutes.
Add remaining ingredients.
Continue simmering until chili becomes thick & hearty (about an hour or more).
Be sure to taste throughout cooking process & feel free to add to the chili.
If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.