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From: mmr@ritcv.UUCP (Margaret M Reek)
Newsgroups: net.cooks
Subject: chili recipe
Message-ID: <875@ritcv.UUCP>
Date: Sun, 15-Jan-84 15:01:16 EST
Article-I.D.: ritcv.875
Posted: Sun Jan 15 15:01:16 1984
Date-Received: Tue, 17-Jan-84 02:33:47 EST
Lines: 31


	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