FERRANTE wrote:
> Last week on MasterChef, one of the chefs made chili with 20
> ingredients. Two were fresh cilantro and cumin, both of which I bought
> today.
>
> I am going to be making the equivalent of about 2 gallons worth of
> chili. Can you recommend how much of each would be necessary to flavor
> the chili as I have never used these before?
>
> Sadly, on the show they never gave the amounts of each ingredient.
>
> Thanks,
> Mark

I know this isn't "authentic" chili, but it's GOOD!
Like any sauced recipe, add spices to taste and it will
taste better, develop more flavor a day or two later.

Meat
tomato
chopped onions
minced fresh garlic
Mexican oregano
chile powder
cumin (add until it tastes right to you)
cayenne or chiles (or both)
celery seed
salt
beans (optional)


I would serve minced cilantro on the side at the table or the flavor
will get lost in cooking. (A lot of people don't like it at all.)
I often serve it with corn muffins, over plain rice with shredded jack
or cheddar cheese, sour cream, fresh chopped onion, and sometimes
chopped avocado on the side.

gloria p