Chili Con Carne

• 2 pounds lean ground beef
• 1 1/2 Teaspoons Baking Soda
• 1 1/2 Teaspoons Salt (for beef)
• 2 large onions, chopped (2 cups)
• 4 garlic cloves, crushed
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano leaves
• 2 teaspoons baking cocoa
• 1 teaspoon red pepper sauce
• 2 cans (16 ounces) whole tomatoes, un-drained
• 2 cans (15 to 16 ounces) red kidney beans, un-drained

1. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Cook beef, onion and garlic in 3-quart saucepan over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 
3. Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
4. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

For Large Crowds Make a Jumbo Batch (4x)

• 8 pounds lean ground beef
• 2 Tbsp Baking Soda (or 3/4 tsp per pound of meat)
• 2 Tbsp Salt (for beef) (or 3/4 tsp per pound of meat)
• 6 cups onions, chopped
• 16 garlic cloves, crushed
• 1/2 Cup chili powder
• 3 tablespoons ground cumin
• 3 tablespoons dried oregano leaves
• 3 tablespoons baking cocoa
• 4 teaspoon red pepper sauce
• 1 #10 can (128 ounces) whole tomatoes, un-drained
• 8 cans (15 to 16 ounces) red kidney beans, un-drained or other beans
• Salt to taste before serving
• Cornmeal, fine

1. Toss beef with 8 tablespoons water, 2 tablespoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Cook beef in batches in large dutch oven (13 1/4 quart) over medium-high heat, stirring occasionally, until beef is brown; drain and move each batch to bowl. Once meat is browned leave some fat in pan and cook onions until soft, adding garlic towards the end.
3. Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
4. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness. Add fine cornmeal to aide in thickening. 

1 Serving: Calories 385 (Calories from Fat 155); Fat 17g (Saturated 7g); Cholesterol 65mg; Sodium 800mg; Potassium 1080mg; Carbohydrate 35g (Dietary Fiber 9g); Protein 32g
% Daily Value: Vitamin A 22%; Vitamin C 16%; Vitamin D 4%; Calcium 8%; Iron 36%; Folic Acid 40%
Diet Exchanges: 2 Starch; 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat

Source Recipe, Although they keep changing it slightly

Famous Dave's Cornbread