Homemade Chili, Osage County Style Brown at least 1 pound of real meat in your best cast iron pot.

I used lean bison (buffalo) stew meat last time. If you choose round steak, venison or elk, cube and trim the meat before browning. Add up to 14 cup of your favorite cooking oil to facilitate the browning. I use olive oil. Chop 1 large or 2 small onions and add to the pot along with a garlic clove or 5, smashed and diced. Slice 3 to 5 average-sized jalapeos (remove seeds if you want it cooler) and add them to the pot. Add sufficient quantities of cumin, your favorite chili powder, ground cayenne pepper and salt to the mix. Add about 1-12 cups water. The resulting broth should have a smoky red color. Finally, add 1 teaspoon cinnamon and about 18 cup unsweetened, pure chocolate grated. Dont skimp with the chocolate spring for something good. You should bring this pot to a low boil, stir, then cover and simmer for at least 112 hours. I like to serve this chili over homemade corn bread with sour cream and chopped cilantro on top.