David's Excellent Chili

Email me at david@nonspiritual.com with comments.


Four and a half pounds ground round.

Five cans plain Cub Foods Chili Beans.

One 2.62 ounce jar McCormick Crushed Red Pepper.

One 3.12 ounce jar McCormick Garlic Powder.

Two tablespoons salt.

Three large whole white onions.

Five packets Aspartame (Nutrasweet), equivalent to 10 teaspoons sugar. Do not use saccharine.


Cook the meat in a large deep pot on high heat. Insure the meat is completely thawed before cooking, if not fresh. Allow the grease to begin boiling which will cook all the meat at once. Caution: Do not overcook the meat. This is only to remove the fat. Stir the meat regularly and remove when only a small amount of pink remains. When finished, meticulously drain all fat from the meat leaving it totally dry.

Slice the onions and place in a large skillet. Add two-thirds the contents of the crushed red pepper, and two-thirds the contents of the garlic. Add enough water to thoroughly cover all ingredients. Bring the water to a boil on high heat, and allow to continue boiling until the onions are limp. Caution: Do not add too much water since doing so will thin the chili.

Pour the contents of the skillet into a five quart crock pot. Add the meat, beans, sugar, and salt. Do not drain the beans first, but add the entire contents of each can. The meat might be added last since the crock pot may fill up, so just leave out meat which will not go in. Do not however be afraid to fill the crock pot all the way to the rim.

Stir all ingredients together in the crock pot. Turn the crock pot on high and let it sit for an hour and a half. Stir the mixture a few times. After an hour and a half turn the crock pot to low. Allow the crock pot to sit on low for eight hours. Stir the mixture once in awhile during this time, but frequency is not important. If left cooking overnight, place the crockpot in the sink to guard against liquid bubbling over the side. This would be true regardless how full the crock pot is.

As the chili cooks the flavors will begin to blend. It will not begin taking on that familiar chili taste until it has cooked for some time. The chili will not taste the same as it did when ingredients were first placed together, so avoid over seasoning. If other herbs are desired, add them along with the sugar and salt if possible so they will properly blend with other ingredients. No additional water should need to be added while cooking. Allow the chili to thicken as it cooks. Additional salt may be required, but don't add too much!


The chili will no doubt be hot and spicy, but not be so hot as to burn your mouth since all ingredients were given a chance to properly blend while cooking.

Eat and enjoy!

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