Brown high quality (90%) ground beef with oil. After it is well-browned, strain oil. Reserve the beef in a large sauce pan.
2
In a large saute pan, heat 1/2 cup of the strained oil over medium heat. Whisk in 1/4 cup of the flour and cook the flour/oil (roux) mixture until it is caramel colored, stirring frequently as it cooks. Whisk in the beef broth and remove from heat.
3
In the sauce pan with the reserved beef, stir in 1/2 cup of flour and cook over medium heat for five minutes. This gives some of the flour a chance to cook without liquids. Whisk in the 4 cups of water and remaining 1/2 cup of flour into the pan until the mixture is smooth.
4
Add the remaining seasonings and roux to the beef/flour mixture. Heat to near-boiling and then let simmer. The chili will look dark red/brown and bubble like molten lava. Serve or store as needed.
