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From: jab@uokvax.UUCP
Newsgroups: net.cooks
Subject: Re: chili recipe - (nf)
Message-ID: <5009@uiucdcs.UUCP>
Date: Fri, 20-Jan-84 23:06:07 EST
Article-I.D.: uiucdcs.5009
Posted: Fri Jan 20 23:06:07 1984
Date-Received: Sat, 21-Jan-84 23:23:36 EST
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#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