Dad's chili is the best chili

Ok, so I haven't written in over a year.  Grad school kind of got in the way.  I also quit experimenting with various chili recipes because I finally got my dad's recipe, and there just wasn't any reason to look for another recipe.  It's that good...at least, in my opinion.  My dad spent a lot of time perfecting this recipe, and honestly, I have never found one I like better.

2 1/2 lbs groundchuck
1 large yellow onion
salt, to taste
2 cloves garlic, chopped
1 can (10 1/4 oz) beef broth, do not mix with water
1 can Rotel Diced Tomatoes & Chile Peppers
2 (8 oz) cans Hunts Tomato Sauce
3 T chili powder
1 T ground cumin
2 (14 1/2 oz) cans Bush's mild chili beans - drained. 
1 T red pepper flakes
1/4 C mesa flour or corn meal

Brown the lightly salted ground chuck over medium heat.  After about 5 minutes, add the chopped onions and continue to cook until the onions are opaque.  Add the chopped garlic and cook for another two minutes.  Drain in a colander to remove grease and place meat and onions in a crock pot.  Add all ingredients and cook on low for 6 hours. 

Since I live in Colorado, I make this dish a lot to get me through those super cold and windy days.  What's really great is that I can freeze the chili in individual servings and take it out when I need it.  The condiments I always have on hand when I serve this chili are sour cream and shredded cheddar cheese.  The cheese melts right into the hot chili and the sour cream makes it extra creamy.  It's also great with cornbread waffles (cornbread cooked in a waffle iron).
If you want a hotter chili, you can substitute a can of Hot Rotel Diced Tomatoes and Chili Peppers or just add more red pepper flakes or your favorite hot sauce.  Neither my dad nor I have ever needed to add any salt other than the little used during browning the meat, onions and garlic.

Hope you enjoy!