Michael \"Dog3\" Lonergan wrote:
>
> Tonight I'm grilling some Hebrew National hot dogs and making some home
> made steak type fries. I decided to also make a pot of chili. I've used
> this recipe before and it was good. I lost the recipe and found it again
> on epicurious.com. I've had better chili but this is pretty tasty and very
> easy to put together. It's simmering now and smells wonderful. I might just
> throw together some jalapeno cornbread instead of the fried potatoes.
>
> TEXAS-STYLE CHILI
>
> 1/4 pound bacon, chopped
> 3 medium onions, chopped
> 8 garlic cloves, minced
> 1/3 cup medium-hot pure chili powder*
> 1 tablespoon ground cumin
> 4 pounds boneless beef chuck, cut into 1/2-inch pieces
> 5 cups water
> 2 teaspoons dried orégano, crumbled
> 2 teaspoons salt, or to taste
> 1 tablespoon cornmeal
>
> *Available at some specialty foods shops (I don't know if this is pure
> chili powder but I use Penzeys medium hot chili powder in the jar
> http://www.penzeys.com/cgi-bin/penze...schilimed.html)
>
> In a large heavy kettle cook the bacon over moderate heat, stirring, until
> it is crisp, add the onions and the garlic, and cook the mixture, stirring,
> until the onions are softened. Add the chili powder and the cumin and cook
> the mixture, stirring, for 30 seconds. Add the beef, the water, the
> oregano, and the salt and simmer the mixture, uncovered, adding more water
> if necessary to keep the beef barely covered, for 2 to 2 1/2 hours, or
> until the beef is tender. Stir in the cornmeal and simmer the chili,
> stirring occasionally, for 5 minutes, or until it is thickened slightly.
> The chili may be frozen or made 4 days in advance, cooled, uncovered, and
> kept covered and chilled.
>
> Makes about 8 cups, serving 6.
> Gourmet
> December 1992
>
> Michael
>
> --
> Spinach eater: http://i12.tinypic.com/4cc8jnk.jpg

Vote for the corn bread. Think there is probably a law somewhere that
says it's required with chili.

Pete C.

Pete C. said...

> Vote for the corn bread. Think there is probably a law somewhere that
> says it's required with chili.
>
> Pete C.


I thought so too.

Andy