This recipe I got from JamieB (Jamie Brady)...
it was the chili she served at the TTOL Party at Brady's Bar in NYC years ago...
It's excellent...
It can be cut down by 1/2 or just 1/3 if desired...

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Brady’s (NYC) Bar Chili
Recipe courtesy of Jamie Brady[/color]

6 lbs. Burger meat
6 Onions, chopped
3 tbs. Olive Oil
garlic powder
3 tbs. oregano
3 tbs. chili powder
4 tbs. paprika
1 to 1.5 tbs. cayenne pepper
32 oz. ketchup
2 cans crushed tomatoes
Kidney beans
Bovril – or any other concentrated liquid beef bullion…

Put oil on large dutch oven or pot and when hot fry up meat until almost all browned then add onions until limp.
Add garlic powder, oregano, chili powder, cayenne, paprika, ketchup & crushed tomatoes.
Cook over low heat for 2-3 hours, partially covered. (stir often so it doesn’t stick to pot)
AFTER 1.5 hours add Borvil (or beef concentrate).
If looks too thick after cooking, add water or beef broth.
(ideally, make above 2-3 days prior to eating, store in fridge).
The day before serving, heat all again and add the kidney beans. Let simmer ½ hour and then shut off. Let stand about an hour.
Fridge again overnight… reheat the next day and serve…