• 1/4 cup vegetable oil
• 3 large onions, chopped
• 4 lbs. ground beef
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. oregano
• 1/4 cup flour
• 1/2 cup chili powder (This is correct!)
• 4 tsp. beef bouillion
• 1 40.5-oz. can dark red kidney beans
• 8 cups hot, cooked white rice
• Louisiana hot sauce

Heat oil in a very large Dutch oven or soup pot. Add onions and saute them until browned. Add ground beef and cook over medium heat until all of the meat has browned. Add salt, cumin, oregano, flour, chili powder and beef bouillion. Pour the liquid from the can of beans into a quart measuring cup and add enough water to make a 1-quart solution. Pour this liquid into the chili and mix well. Reduce heat to low and simmer for one hour. Add beans, mix well, and simmer for another 30 mintues. Serve piping hot over rice. Add a touch of Louisiana hot sauce when serving.