mmr@ritcv.UUCP (Margaret M Reek) (01/15/84)
Here is a chili recipe I have been using for several years will good results. I have tried some variations recently and have concluded that the bacon can be left out but the sausage can't, unless you want whimpy chili. 5 slice bacon 8 oz. chorizo or Italian sausage (hot or mild) 1.5 lbs beef stew meat, diced 1 c. chopped onions 1 small green bell pepper, chopped 1 clove garlic, minced 2 pickled jalapeno pepers, chopped (fresh is fine if you have them) 1 to 1.5 Tbs chili powder .5 tsp crushed red pepper .25 tsp dried oregano 1 c. beer 1 pint to 1 quart canned tomatoes 1 6oz. can tomato paste 1 can pinto beans Cook bacon, sausage in pan. Drain and crumble. Set aside. Brown beef, onions, pepper and garlic. Add all the rest of the stuff, excluding only the beans. Bring to boiling, then reduce to a simmer for 1 to 1.5 hours. Add in the beans and cook 30 more minutes. I have found that you can do the various meats and the vegies all together, and just drain the whole business before adding the liquids. Enjoy! Margaret Reek ...rochester!ritcv!mmr
jab@uokvax.UUCP (01/21/84)
#R:ritcv:-87500:uokvax:7200005:000:1142 uokvax!jab Jan 18 22:02:00 1984 Gee, I feel kinda embarrassed that my chili recipe is so simple-minded in comparison to the recipe I just saw go by. I'll try that one, but I want to share mine: Tomato Sauce (13-15 ounces --- two small cans) Tomato Paste (6 ounces --- the small can) Salt (teaspoon to counter the acidity of the tomatoes) Pepper (just a bit --- a quarter-teaspoon) Garlic (a clove) Cumin (1/2 to 1 teaspoon) Chili Powder (4-6 teaspoons) Now you're on your own. I put in three cans of beans (two kinds of kidney and one navy), a pound of browned/drained hamburger, a couple of diced onions, and a couple of jalapeno peppers. (I believe that good chili has traces of a small kitchen sink floating in it.) Cook this in a dutch oven over a medium flame for as long as it takes to start bubbling (15-30 minutes at most), and then turn down to a low flame. By this point, it's ready to sample/eat, but the longer you cook it, the better it gets. I usually have a bowl when I turn the heat down and have another about an hour later: I don't like half-a-day for stuff to cook! (You can imagine my recipe for Speghetti Sauce!) Jeff Bowles Lisle, IL