recipes@decwrl.UUCP (11/20/87)
CHILI-7(M) USENET Cookbook CHILI-7(M)
CHERNOBYL-CHILI
CHILI-7 - High-energy microwave chili
Microwaves and chili make a superb match, especially for
lazy chili lovers like me. This version is for a mixed
crowd. True chili fiends should see the notes at the end.
INGREDIENTS (Serves 8-12)
4 lb ground beef
3 large onions, diced.
1/2 cup green pepper, diced
6 garlic cloves, pressed
2 lb crushed tomatoes (use standard canned tomatoes)
1 lb whole tomatoes, cut up (canned or fresh)
6 oz tomato paste
2 1/2 lb light red kidney beans, not drained (3 standard-
size cans)
2 Tbsp brown sugar
3 Tbsp white sugar
4 Tbsp chili powder
2 tsp MSG (monosodium glutamate)
2 tsp crushed red (cayenne) pepper
1 tsp ground black pepper
1 tsp salt
3 Tbsp bacon grease
water or beer, as needed
garlic powder, as needed
PROCEDURE
(1) In a large microwave container, brown meat,
onions, green pepper, and garlic for 15 minutes on
full power. Drain off and reserve a cup or two of
liquid. Break up any remaining large chunks of
meat.
(2) Add remaining ingredients except tomato paste and
cook on full power for 30 minutes covered. Stir
and taste.
(3) Cook for 1 hour at 70% power, uncovered. Stir and
taste at half hour intervals. Add water as neces-
sary.
(4) Add tomato paste and reserved meat liquid. Cook 30
minutes at 60% power, uncovered. Stir and taste.
The chili is done and can be served directly or
decanted into a crock pot to simmer.
(5) Serve with shredded cheddar cheese, tabasco sauce,
diced onions, hot chili oil, red pepper flakes,
and hot dogs with rolls. Your guests can
microwave their own hot dogs and top them with
chili and cheese!!!
NOTES
For true CHERNOBYL-Class 20 megaton SS-19 chili, double the
pepper, chili powder and MSG and add 30 minutes to the cook-
ing in step 3. Serve with Pepski.
People who are worried about MSG, bacon grease or radiation
should not be eating chili in the first place.
Yes, it will make an incredible mess in your microwave oven.
The most likely things you will need to add at the testing
points are salt, sugar, and maybe garlic powder.
The chili will thicken up in the microwave so be sure to add
enough water to keep it soupy until the last phase.
RATING
Difficulty: easy. Time: 10 minutes preparation, 2-3 hours
in microwave. Precision: approximate measurement OK.
CONTRIBUTOR
Jim Houser (JABBA)
Johns Hopkins University, Baltimore, Maryland, USA
ins_ajbh@jhunix.bitnet