OK, here's the recipe. As I recall, the chili is something of an acquired taste - but most chilis taste better after a day in the fridge, anyway.

Page 67.

Brown in a large, heavy skillet

4 chopped onions
2 cloves garlic

and, when brown, add

2 tablespoons each

Cominos
Coriander
Oregano
2 #2 cans Italian tomatoes (a #2 can means 20 oz. or 18 fluid oz.)
2 cups water
Chili powder to taste

Cook slowly for about 5 minutes, and add

4 tablespoons sugar
2 squares bitter chocolate
1 tablespoon of salt

Cook slowly, covered, for one hour. Make meatballs from

1 lb. ground beef
1 egg
1 teaspoon salt
3/4 cup crushed cornflakes

and brown them in a little oil. When the sauce is ready, add the meatballs and

1 #2 can kidney beans

Cover again, and cook slowly for one more hour. Serve on rice.


Lenona.

On 9/1/2015 5:08 AM, wrote:
> OK, here's the recipe. As I recall, the chili is something of an acquired taste - but most chilis taste better after a day in the fridge, anyway.
>
> Page 67.
>
> Brown in a large, heavy skillet
>
> 4 chopped onions
> 2 cloves garlic
>
> and, when brown, add
>
> 2 tablespoons each
>
> Cominos
> Coriander
> Oregano
> 2 #2 cans Italian tomatoes (a #2 can means 20 oz. or 18 fluid oz.)
> 2 cups water
> Chili powder to taste
>
> Cook slowly for about 5 minutes, and add
>
> 4 tablespoons sugar
> 2 squares bitter chocolate
> 1 tablespoon of salt
>
> Cook slowly, covered, for one hour. Make meatballs from
>
> 1 lb. ground beef
> 1 egg
> 1 teaspoon salt
> 3/4 cup crushed cornflakes
>
> and brown them in a little oil. When the sauce is ready, add the meatballs and
>
> 1 #2 can kidney beans
>
> Cover again, and cook slowly for one more hour. Serve on rice.
>
>
> Lenona.
>
Mmmm hmmm...

Ayup...