Peel the onion and place it in a food processor. Grind it to a pulp. When finished it will be watery, and quite pungent. (Have a Kleenex ready) Place onion pulp into a large cooking pot and place heat on high. As the onion pulp begins to boil, add three tablespoons of garlic salt and a tablespoon of ground cumin. (Be sure that most of the liquid burns off, but that the onion does not start to burn itself.) This is when you begin the most physical part of the process. Browning 5 pounds of meat. Please note that the "browning" process as I know it is to cook the outside of the meat until it is a very light brown or gray in color. It most likely will NOT be cooked throughout, and that is okay. Just make sure that the cooking pot is hot enough to brown the meat, but not so hot that it burns the meat. This will take several minutes. It is important to mention that the only part of the Pendery's printed recipe that is a good rule of thumb to follow (for our demonstration) is the three tablespoons of powder for every pound of meat. God love them for their blends and spices, but we prefer a slower, more deliberate approach to cooking chili and the end result will be most memorable.