 And Craven Chili. Let's make a classic. We're going with a five and a quarter quart La Crusade deep Dutch oven. Two tablespoons of cumin seeds. One minute. Transfer the toasted seeds to a cutting board. Get a rolling pin. Grind them out. Medium-high heat. 10 ounces chopped up bacon. Seven minutes in. Pull it out. Set it aside. Bacon's done. Three pounds. Ground beef. No problem. The walls would fall. It can handle it. Meats done. Pull it out. Drain it. Set it aside. Add some bacon grease to the Dutch oven. One pound white onion dice. Onions look good. Add that crushed cumin. Three and a half tablespoons chili powder. Two teaspoons paprika. One teaspoon Mexican oregano. Half teaspoon dried thyme. One teaspoon both salt and pepper. Five cloves of garlic. Chop. Got my wooden spoon. We're going to stir this up for about a minute. Add your bacon back in. Two cups beef broth. One cup of water. 28 ounces crushed tomatoes. Two ancho chilies. No seeds. No stems. Add your ground beef back in. Increase heat to high. Bring to a boil. Reduce heat to low. Semi cover. Two hours. Two hours in. Pull those chilies out. Puree. Put them back in. Two and a half hours in. We're done. Let's move it over to a bowl. Pop it with whatever you want. I'm doing it all. Best chili I've ever made. Not even close. That's damn good.