This is the recipe that started it all.

1. 2-3 large yellow onions, chopped, sauteed in the stock pot. Cook them for a while at low, let them really caramelize. Easy on oil.
2. To cooking onions add a generous handful of cumin seed.
3. In a large skillet brown 2-3 pounds of ground venison, elk, or lean beef. Add into the pot.
4. Pour 3/4 of a cup of white dry vermouth.
5. A large can of Italian peeled tomatoes, including the juice.
6. A can of tomato sauce.
7. A tea spoon of Indian ginger paste.
8. A large table spoon of Indian garlic paste.
9. Black pepper.
10. I don't put salt in the chili. I think tomatoes have enough salt.
11. Ground cumin to taste.
12. Chili powder to taste.
13. A splash of Italian white wine vinegar.
14. Cook for 2 hours on gentle simmer.
15. After chili is cooked, turn off the flame and add 2 cans of dark red kidney beans.