Chili.....?!

Chili.....?

I cannot make chili worth "beans"...so help me to get it right...any recipes that explain it all????

Ingredients, amounts, step by step directions

Genuine Texas Chili from RecipeLand.com

3 pounds chuck roast -- trimmed of all fat
2 pounds lean ground beef
2 large onions -- coarsely chopped
5 cloves garlic -- finely chopped
3 tablespoons cumin seed
1 tablespoon salt
2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne -- --or--
1/2 teaspoon ground red pepper
3 tablespoons chili powder
2 28 oz. cans tomatoes -- peeled, whole
2 15 oz. cans tomato sauce
14 ounces red enchilada sauce
1 1/2 cups water

Grind beef with coarse blade of grinder or cit into small pieces, larger
than regular ground beef. Combine meats, onions and garlic in large kettle or
Dutch oven. Brown, stirring occasionally, about 10 minutes. Add seasonings,
stirring to mix well. Shred tomatoes by hand so that both tomatoes and juices
will fall into pot. Stir in tomato and enchilada sauce. Bring to a boil. Reduce
heat and simmer over low heat 1 1/2 hours. Add water and cook 1 1/2 hours
longer. Cool. Skim grease. Adjust seasonings, if necessary.

Serve hot with crackers or hard rolls.