For the longest time I only had John Tower's recipe (Only half the story!) but much thanks goes to Harry and Denise Broderick of Woodside Consulting, Inc. for sending us this finishing puzzle piece. Here is the EMail to me exactly as sent...

I have been using this recipe for over twenty years, and I think it was
originally published in the New York Times, . Unlike many recipes that call
for spices that are not native to the southwest or Mexico, this appears to
be the original chili of the Goldwater story.

It all started when Senator Barry Goldwater praised the chili of his native
Arizona and deplored that of Texas. "A Texan" he said "does not know chili
from the leavings in a corral" A few day later Senator Tower rose
indignantly to defend Texas chili. "Comparing Arizona chili to Texas
chili " he said " is like comparing Phyllis Diller to Sophia Loren." In a
chili cookoff that spring Senator Goldwater's recipe was chosen best by a
panel of five experts. Here it is:

ARIZONA'S FINE CHILI

1 pound course ground beef
1 pound dry pinto beans soaked overnight
1 six ounce can tomate puree
2 cups chopped onion
3 tablespoons chili powder
1 tablespoon cumin
Salt to taste, add water to desired consistency

1. Saute beef, drain off excess fat.
2. Add beans, puree and onions.
3. Combine chili powder, cumin and salt, add water, Bring to a boil. Reduce
heat and cook slowly until onions and beans are tender, adding water as needed.
Yield: Serves 4 to 6