OKLAHOMA CHILI 3 cups chopped onion ¼ cup cooking oil (peanut is best flavor) 1 Tbsp. (or more) minced garlic 3-lbs. ground meat: use a mixture of beef, pork, turkey, or lamb 2 beef bouillon cubes dissolved in 2 cups boiling water ¼ cup chili powder 1 Tbsp. ground cumin 1 Tbsp. dry cocoa powder ¼ cup paprika 1 Tbsp. dried oregano ½ to 2 Tbsp. red pepper flakes, to taste ¼ cup balsamic or cold vinegar Heat oil and cook onion in a large pot for 5 minutes without browning. Add garlic and meat and stir until meat is no longer pink. Add water (with bouillon dissolved) and boil 10minutes. Drain mixture. Saving liquid. Degrease liquids and return all ingredients to pot. Add all ingredients except vinegar and simmer for 1 to 3 hours. Add vinegar and serve. This is a large recipe, but it allows for leftovers, which is always better a day or two later.