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 BBS: The GWE BBS [ASV/CIN]
Date: 07-21-93 (22:03)             Number: 378
From: ATALANTA PENDRAGON #127 @    Refer#: NONE
  To: ATALANTA PENDRAGON #127 @     Recvd: YES 
Subj: An adaptable chili recipe      Conf: (37) Home Cooki
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Re: An adaptable chili recipe

(sorry-- sometimes totalphone is more trouble than it's worth!)

Ok... this is more of a guideline than an actual recipe, cuz no two cooks
make chili the same way...

First, meat. I usually use around 3 & a half pounds for a batch of chili.
Don't use ground beef! I generally use a pound of hot Italian sausage (Shady
Brook Farms makes a good turkey sausage, if you are cutting down on red
meat). For the bulk of the meat chuck steak is ok.... generally, use whatever
looks good and is affordable. Pork and lamb are good additions... pepperoni
and beef jerky make interesting accents. Veal heart is very good in chili,
but some people get squeamish about it... try it though, especially if yo are
trying to make a very lean chili... if you use chopped chicken or turkey
breast, turkey hot sausage, and veal heart, it will have a nice meaty flavor
without much beef fat. Cut the meat into more-or-less bite size pieces &
brown it in the bottom of your largest pot, add a few cups of water, and
start simmering it over the lowest possible flame.
Now you're ready for veggies. I usually add one red and one yellow onion,
both chopped coarsely, a package of sun-dried tomatoes, two or three regular
tomatoes (quartered) or canned tomatoes if the fresh ones don't look too
good... also about a pound of mushrooms, and some beans, usually canned
kidney beans but use whatever is available. Add as many cloves of garlic as
you like, and of course chili needs spicy stuff...I usually use a jalapeno or
two. Pablano peppers add flavor, but are not very spicy, so if you use those
be prepared to spice it up some other way or eat very mild chili!  I have
some excellent dried peppers I got in Chinatown that do wonders for my
chili... I think they are called "bird" peppers. they are darkish red and
very small and hot.... pepperoncini make a nice addition but don't use them
exclusively or your chili will be very salty. If it is still too mild add
cayenne powder or tabasco sauce!
But just hot stuff won't make it taste completely right....a bit of chili
powder is good, but paprika and cumin are ESSENTIAL! Do it to taste...
anywhere between a tablespoon and a quarter cup of each.
The main thing about chili.... don't let anyone near it until it has simmered
at least eight hours! Keep adding water as it simmers down. when it gets near
serving time, stir in some grated parmesan cheese. If it looks too watery,
thicken it with cornmeal.
If you make chili and it comes out too hot, serve it in smaller amounts on
top of baked or mashed potatoes with lots of grated cheese (a blend of
cheddar and monterey jack is best!)... it doesn't need to be too hot for this
to be delicious though! Another good way to serve it is to fold some chili &
some grated cheese into a flour tortilla (or corn,but I think they are
tougher to fold), wrap it in tinfoil, & put it in a 350 degree oven until the
tortilla is starting to brown.... this is a good way to reheat chili.

         --Atalanta Pendragon
The Lurking Succubus of the Shadowed Realms

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