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.
500 g ground beef 2 large yellow onions, chopped 500 g kidney beans 250 g tomato paste 200 ml water 3-4 cloves garlic (or more to taste) 1 bay leaf 30 ml ketchup 15 ml chili powder (or more to taste)
(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.
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.
Difficulty: easy. Time: 15 minutes preparation, 1 to 6 hours cooking. Precision: approximate measurement OK.
Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed
Last modified: 9 May 2006 | 11 hits in May 2007 |