Micheal'S Chili

• 1 box Carroll Shelby's Texas Chili kit
• 2 lbs stew beef
• 1 12-oz cans tomato paste
• 1 small- medium sized yellow or white onion
• 3 cans black and/or kidney beans
• corn meal & water
• chili powder

1. Start mid-morning
2. Cut stew meat into bite size pieces, discard fat
3. Brown and drain stew meat, put into slow cooker, set to high
4. Add tomato paste, and water to cover
5. Stir occasionally, but let heat until mid afternoon - add water to keep meat covered if necessary
6. Set to low heat and add packet of chili powder, stir
7. Mix flour packet with 1/2 cup or so of warm water, to make a paste
8. Stir flour paste into chili
9. Chop the onion, and add to chili
10. Let heat on low until about 8pm, stirring occasionally, and adding water to cover as needed, then turn off heat
11. At bedtime, either let sit on counter overnight, or refrigerate if you prefer
12. The next day, nice and early, begin to reheat on low
13. Mid-morning, set to high heat;
14. Drain and rinse the beans, and add them to the chili
15. Add water to cover if needed
16. If the chili appears to be too thin, use corn meal and warm water to make a paste, and add it to the chili as needed (half-cup water, and meal to suit)
17. About mid afternoon, set to low until dinner time
18. Notes:
19. Chili powder can be added if the chili doesn't seem spicy enough
20. The chili should be thick, the meat almost melt-in-your-mouth, the beans firm
21. Serve with cheese (cheddar or a mexican blend) and corn bread

beef, tomato paste, onion, black andor, corn meal, chili powder

Taken from www.epicurious.com/recipes/member/views/micheals-chili-52385251 (may not work)