Chili--slow cooked

4 pounds (80-20) ground beef, preferably halal top sirloin (see headnote)
1 cup flour
7 cups no-salt-added beef broth
5 tablespoons pure chili powder
1 tablespoon kosher salt
2 teaspoons ground cayenne pepper
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 medium yellow onions, cut into small dice (2 cups)
1 1/2 teaspoons minced garlic


Place the meat in a 6-quart Dutch oven or heavy-bottomed stock pot over medium-low heat. Cook for about 25 minutes or until the meat is evenly browned, with no trace of pink remaining, stirring as needed.

Seat a large colander over a wide mixing bowl. Transfer the browned ground beef to the colander. Let it sit for about 5 minutes, so the fat and juices thoroughly drain into the bowl. Return the drippings to the pot, over low heat.

Slowly whisk the flour into the pot to form a roux with the consistency of a thick, smooth cake batter. (You might not have to use all the flour; that's okay.) Add the broth, whisking as you go to get rid of any remaining lumps.

Combine the chili powder, salt, cayenne pepper, paprika and cumin in a small bowl, then whisk into the roux until well incorporated. Add the onions and garlic, stirring and and scraping the bottom and sides of the pot as you go.

Return the drained ground beef to the pot, stirring until well blended. Increase the heat to medium-low; cook, uncovered, for about 1 hour, stirring vigorously and occasionally, until the onions have softened. Once the chili's done, it will have an almost-chocolate brown sheen.

Remove from the heat; use right away, or cool to below 90 degrees before storing.