On Jan 12, 6:24*pm, Dan Abel > wrote:
> In article >,
> *Terry Pulliam Burd > wrote:
>
>
>
>
>
> > ...on Venus, maybe. I wanted to try a new chili that was a bit more
> > zippy than the one I use, so thought I'd try this one that I got off
> > FN. It clearly states "15 mins." prep time, which unless there is
> > another definition for "prep time" means getting all the bits and
> > pieces ready to put into the pot. Now, just eyeballin' the recipe, one
> > can see that cutting up the bacon, chopping the garlic, onions, 3
> > green peppers, etc. is going to take more than 15 mins. unless you are
> > way, way super faster than I am. And the recipe says it serves "4 to
> > 6." That'd be 4 - 6 linebackers for the Vikings, but 8 - 10 of my
> > nearest and dearest. And I love, love, love the reviews (which is why
> > I picked this recipe, everyone seemed to go bonkers for it). Most of
> > them raved about the recipe, then gave you six different ways they
> > *changed* it. Oh, and it's a good recipe, but not a trip to the moon.
>
> > @@@@@ Now You're Cooking! Export Format
>
> > Beef And Pork Chili
>
> > meats and poultry
>
> > 6 slices thick-cut applewood smoked bacon; cut into 1/2 inch pieces
> > 4 cloves garlic; finely chopped
> > 2 medium onions; finely chopped
> > 1 green pepper; finely chopped
> > 1 *red bell pepper; finely chopped
> > 1 *yellow bell pepper; finely chopped
> > 3 tablespoons chili powder
> > 1 tablespoon ground cumin
> > 1 tablespoon chipotle chili powder
> > 2 teaspoons dried oregano
> > 1 tablespoon smoked paprika
> > * salt and black pepper
> > 1 pound 85 percent lean ground beef
> > 1 pound ground pork
> > 1 cup dark beer
> > 1 (15-ounce) can black beans; drained and rinsed
> > 1 (15-ounce) can kidney beans; drained and rinsed
> > 1 (24-ounce) can crushed tomatoes
> > 1 (24-ounce) can diced tomatoes; with juice
> > * lime wedges; for garnish
> > * sour cream; for garnish
> > * shredded cheddar; for garnish
> > * sliced green onions; for garnish
>
> > In large heavy-bottomed Dutch oven, cook the bacon over medium heat
> > until lightly crisp, stirring occasionally. Once the bacon is browned,
> > add the garlic, onions, bell peppers, chili powder, cumin, chipotle
> > chili powder, oregano, and smoked paprika and season with salt and
> > pepper, to taste. Cook until the vegetables are tender and seasonings
> > are aromatic. Add the beef and break it up with a wooden spoon. Once
> > beef is broken up and beginning to brown, add the pork. Break up with
> > wooden spoon like the beef, and brown, until no longer pink, roughly 4
> > minutes. Stir in the beer and beans. Toss together, then add the
> > crushed and diced tomatoes. Turn the heat down to low and simmer for 1
> > 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.
> > Transfer the chili to serving bowls and garnish with lime wedges, sour
> > cream, shredded cheese, and sliced scallions.
>
> > Notes: *The Neelys (FN)
>
> > Yield: 4 to 6 servings
>
> > Preparation Time: *15 mi
>
> What's wrong with you, Squeaks?
>
> :-)
>
> The recipe directions don't say anything about chopping. *You just pull
> those ingredients right out of your fridge! *You buy them that way, or
> have your prep chef (sous chef if you want to be fancy) do that for you. *
> That's how they do it on the tv shows.
>
> But yeah, if you do the math, the prep time doesn't cover the chopping.

Well it's only a couple of peppers and some onion, garlic and bacon,
what's so labor intensive about that???