I made this tonight and it was just mmm-mmm-good!! Got a chuck roast on sale and used the can of Black Soy Beans I had laying around (I know, I know - beans in chili, egads!! It was goooooood stuff though!!) Here's a re-post of the recipe, I posted it about a year ago ) ------------- here's the recipe as I found it with some added notes of my own. It is very good with cheddar grated on it! ' Basic Texas Chili 2lbs beef, round or chuck - cut into 1/2" cubes, all white removed ( i use chuck roast and leave some fat) 1 sm onion, chopped fine 1-2 cloves minced garlic salt & pepper to taste 2-3 tblspn blended chili powder 1 tblspn ground cumin 1 small can tomato sauce (i have done this or skipped it, either way is good- i used an 8oz can of Goya tomato sauce) In a heavy skillet, saute the meat in small amount of oil or shortening until it is grey and gives up it's juices. Transfer the meat to stew pot and discard juices. While meat is sill hot mix in the onion & garlic, salt & pepper to taste. Let it sit for 30 minutes. (It will be smelling great in your kitchen about now) Add enough water to cover the meat then add the spices and bring to a simmer (try to avoid boiling it - it dries the meat) Cook until meat is tender (i give it an hour)You may have to add water if the mix becomes too dry (i haven't had that problem) If you add the tomato sauce - add it now and simmer another 20 min If the chili isn't spicy enough add some cayenne (I do that - yum) Also - I add extra chili powder, some garlic powder and a bit of red wine vinegar. I am considering trying this with black soy beans whcich are supposed to be very low carb.