Hard Hat Chili
3 lbs lean beef (chuck tender preferred) 
4 oz. Chili Powder 
2 Tbsp. ground cumin 
1 Tbsp. ground mexican oregano 
1 Tbsp. garlic powder 
2 tsp. cayenne pepper 
1/8 tsp hickory smoke salt 
1 can tomato sauce- 8oz. 
1 tsp Celery Salt 
5 tbsp minced dehydrated onions 
Brown meat and drain. Cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.) 
The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating" chili. It would be a good starter for any novice cook. 

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