CHILI-2(M)               USENET Cookbook               CHILI-2(M)



MOM'S CHILI

     CHILI-2 - A mild, hearty chili

     This chili won't win any awards in Texas, but it's  a  nice,
     mild, flavorful dish. The recipe can easily be multiplied; I
     usually make a triple batch and freeze  the  excess.  For  a
     spicier  chili,  use  more  chili powder, or-even better-mix
     your own spices.

INGREDIENTS (Serves 4)
     1 lb      ground beef
     2         large yellow onions, chopped
     1 lb      kidney beans
     1/2 lb    tomato paste
     6 oz      water
     3         cloves garlic (or more to taste)
     1         bay leaf
     1 glub    ketchup
     1 Tbsp    chili powder (or more to taste)

PROCEDURE
          (1)  Brown the meat and onions, separately if desired.

          (2)  In a  large,  heavy  pot,  combine  the  meat  and
               onions, and the other ingredients except the chili
               powder.

          (3)  Simmer at least one hour.  Six or  more  hours  is
               better.

          (4)  Stir in the chili powder.

NOTES
     I usually use more garlic-the cloves can be left whole,  and
     will become soft and mildly flavored by simmering.

     The flavor is best if the chili sits for a day before  being
     served.

RATING
     Difficulty: easy.  Time: 15  minutes  preparation,  1  to  6
     hours cooking.  Precision: approximate measurement OK.

CONTRIBUTOR
     Ed Gould                    mt Xinu, 2910 Seventh St., Berkeley, CA  94710  USA
     {ucbvax,decvax}!mtxinu!ed








                     Last change: 24 Feb 86                     1