|6 ½||yards folded cheesecloth|
|2 ¼||pounds ground chuck|
|1||medium chopped onion|
|4||minced cloves garlic|
|2||28-ounce cans peeled tomatoes|
|2||15-ounce cans dark red kidney beans, drained and rinsed|
|2||tablespoons chili powder, or to taste|
|salt and freshly ground black pepper, to taste|
|several dashes Tabasco, optional|
|grated Longhorn cheddar or Monterey Jack cheese, for garnish|
In a Dutch oven over medium-high heat, brown meat with onion until ground chuck is completely cooked and onion is soft; drain fat.
Reduce heat to medium and stir in garlic; cook 1 minute. Stir in tomatoes and their juice. Cover and cook 5 minutes to soften tomatoes. Using a large spoon, chop tomatoes into bite-size pieces. Stir in drained kidney beans.
While tomatoes are softening, place flour in a small bowl. Add chili powder and stir well to mix. Whisk in water to form a smooth, thick slurry. Pour into chili, stir well.
Reduce heat to low, cover, and cook 10 minutes. Season chili to taste with salt, freshly ground pepper, and Tabasco, if desired.
Serve chili in soup mugs or bowls. Garnish with grated cheese.
Recipe serves 8.