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Some people identify Texas with cowboys, horses, oil, or even J.R. Ewing – but not me. I think of the great food of Texas, and that food is chili. A staple dish in my household, chili is a dish with a long history. From the “pioneer” days of the early West to today, chili remains a favorite among many in the West, but particularly in Texas. My chili recipe is based on the contributions of friends, relatives, and hometown chili parlor. Prepared with its own special ingredients, my Texas Chili will make your guests’ eyes and mouths water and leave them with a satisfied appetite. First, you will need to get the equipment and ingredients you will need to make Texas Chili. Several pieces of equipment are necessary: an electric skillet (with cover), a small wooden spatula, a can opener, a set of measuring spoons, a measuring cup, a glass plate, a microwave, four to six medium-sized bowls, and four to six spoons. A lengthy but appetizing set of ingredients is also vital to this heavenly dish: one pound of lean ground beef, two sixteen-ounce cans of Del Monte whole peeled tomatoes, four tablespoons of Gebhart chili powder, one tablespoon of garlic powder, two teaspoons of ground black pepper, one teaspoon of ground cayenne pepper, two teaspoons of ground cumin, one teaspoon of table salt, and one-half cup of water. Now that the equipment and ingredients are clear, let’s get started. When you have obtained all of the specified equipment and ingredients listed above, the next step is to prepare your ingredients. Measure the water and leave it in the measuring cup until you need it. If the beef is frozen, defrost it in the microwave for approximately eight minutes. When it is thawed, unwrap it and place it on a glass plate. Now, place all the measured ingredients, the ground beef, and the tomatoes on the counter and place the electric skillet next to them. Plug the skillet in and turn the dial to 225 degrees. You are now ready to begin the actual cooking.