Chili King Restaurant Chili

• 3 large chopped onions
• 3 ounces vegetable oil
• 5 tablespoons salt
• 1/2 tablespoon seasoned pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon oregano
• 1/2 tablespoon crushed red pepper
• 2 tablespoons cumin seed
• 1/2 tablespoon celery seed
• 1/2 tablespoon caraway seed
• 2 tablespoons seasoned salt
• 8 pounds coarsely ground beef
• 1 gallon cooked pinto beans
• 12 ounces Mexican chili powder
• 30 ounces tomato puree

1. Brown onions in vegetable oil. Mix together salt, pepper, garlic powder, oregano, red pepper, cumin seed, celery seed, caraway seed and seasoning salt. Add ground beef and brown in chopped onion and oil.
2. Pre-boil 1 gallon of pinto beans and then pressure cook them. Drain and salt to taste. Place about 1/2 gallon of cooked beans in a 5-gallon container. Take a potato masher and mash the other half gallon of beans and pour into the 5-gallon container. (The purpose of this is to thicken the chili.)
3. Add the beef and onions, mixed spices, chili powder and tomato puree. Add water to fill and simmer this mixture for about 30 minutes, stirring. You may thicken with flour or cornstarch if you desire a thicker chili.

onions, vegetable oil, salt, pepper, garlic powder, oregano, red pepper, cumin, celery, caraway seed, salt, ground beef, gallon cooked pinto beans, chili powder, tomato puree

Taken from www.epicurious.com/recipes/member/views/chili-king-restaurant-chili-50105206 (may not work)