1 cup cooking oil

1/2 cup chili powder

1/4 cup cumin powder

1/4 cup salt

2 tablespoons freshly ground black pepper

1 scant teaspoon crushed red pepper

3 to 4 cloves garlic, minced

8 medium onions

6 large sweet red peppers

9 small, finger-shaped hot peppers, seeded

2 (18 3/4-ounce) cans peeled tomatoes, with juice

1 (12-ounce) can tomato paste

1 (8-ounce) can tomato sauce

"Proceed as follows," says Sims. "Bone chuck. (More expensive cuts may be used, but flavor will not be improved.) Cut out all fat and cut meat into cubes of 1/2-inch to 2-inch dimensions. Absolutely do not grind. Place cubed chuck in 4-quart pressure cooker, add cooking oil, chili powder, cumin,
salt, black pepper, red crushed pepper and garlic. Cook under 10 pounds
pressure for 1 hour. (If pressure cooker is not available, regular roasting pan with cover may be used, simmering ingredients on top of stove. Cooking time will be up to 8 hours, or until meat is "stringy.")

"Meanwhile, clean and prepare onions, sweet peppers and hot peppers by chopping into small cubes. Place vegetables in 10-quart pot. Add tomatoes, tomato paste and tomato sauce. Mix thoroughly and cook over low heat until the meat is ready, about 1 hour. Add cooked meat to pot. Bring to a boil, stirring frequently to prevent sticking and scorching; reduce to simmer, cover and cook slowly for 2 to 3 hours. Stir frequently. Taste just as frequently, too. Great. "

Sims adds that should there be excessive liquid, cornmeal may be added. ''For those who think chili must have beans, 2 to 3 tablespoons pinto beans may be added; plain boiled beans only, never New England sweet baked beans."

Makes about 18 cups of chili. Sims says he thinks 1 1/4 cups is a good serving and adds that this recipe freezes very well, is always available and thaws easily over low heat.