Jon's "Chilli: The Next Generation"

Begin by chopping onions coarsely. Place in blender and grind until fine. Add the green chilies and 1/2 t. garlic powder, then blend again. Add 1 T. Mexene chili powder, 1 T. cumin, 1 T. Calaphon chili blend and tomato sauce, then blend again. Set this mixture aside. Combine the following into the bottom of the pot: 4 T. Mexene chili powder, 1 T. calaphon chili bland, 2 T. Williams-Sonoma chili powder, 2 T. Gebharts chili powder, 4 T. cumin, 2 t. Mexican oregano, 1 t. garlic powder and 2 t. ground black pepper. Mix well, creating your own custom chili powder. Spread evenly over the bottom of the pot. Add the meat to the pot and heat until the meat is just past pink. Add one can of beef broth, then reduce. Add the second can and reduce again. Transfer the mixture from the blender into the pot and bring to a boil. To this, add 4 c. water, the remaining salt, beef bouillon, chicken bouillon, cilantro, the remaining Mexican oregano and the remaining black pepper. Bring back to a boil. About one hour into the cooking time, add the vinegar in half-teaspoon increments, tasting between each add, to taste. Also, began to add the sugar in one teaspoon increments. DO NOT OVER-SWEETEN! About 2 hours into the cooking time (or, one hour later), place the flour into a small container. Add enough hot grease/sauce from the cooking chili to make a think paste. Add the paste to the chili, then stir rapidly. The chili will begin to thicken. Adjust the thickness with water as necessary. About twenty minutes before you're ready to serve, add the remaining Mexene chili powder and the remaining cumin. Stir well. About five minutes before you're ready to serve, add the Tabasco sauce and stir well. W