1 pound ground beef
2 tablespoons chili powder
2 cups water
2 tablespoons dried minced garlic
3 tablespoons chili powder
1/4 teaspoon garlic salt
1 tablespoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
8 pounds kidney meat, finely chopped
1 cup vegetable oil
1 onion, finely chopped
2 tablespoons flour
1 cup tomato paste
1/2 cup packed brown sugar
1 cup water
2 teaspoons crushed chili powder
1 cup water
6 tablespoons chopped fresh garlic
1 pinch salt
1 teaspoon vanilla extract
In a medium bowl, combine ground beef, chili powder, 2 cups water, 1 tablespoon chili powder, garlic salt, salt, pepper, cayenne pepper and reserved 1 cup chili and 2 tablespoons flour. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large stock pot over medium heat, combine tomato paste, 1 cup water, flour, tomato paste, brown sugar and hot pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture thickens and thickens; about 1 hour.
Meanwhile, brown the kidney with 2 tablespoons water in a small saucepan. Simmer approximately 3 minutes, until thickened. Stir in tomatoes with 1 cup water, 2 teaspoons of flour and 1 teaspoon of salt.
Meanwhile, boil remaining kidney meat in a separate saucepan over medium heat. Stir in tomatoes with 1 cup water, 2 teaspoons of flour, 1 teaspoon of salt and 1 teaspoon of vanilla. Simmer approximately 3 minutes, until thickened. Stir in reserved soup and cook until mixture thickens, 1 to 2 minutes.