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- From: ed@mtxinu (Ed Gould)
- Newsgroups: mod.recipes
- Subject: RECIPE: Mom's Chili
- Date: 21 Mar 86 05:27:42 GMT
- Organization: mt Xinu, Berkeley CA
- Approved: reid@glacier.ARPA
-
-
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- .RH MOD.RECIPES-SOURCE CHILI-2 M "24 Feb 86" 1986
- .RZ "MOM'S CHILI" "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\(emeven better\(emmix your own spices.
- .IH "Serves 4" "Serves 4\-5"
- .IG "1 lb" "ground beef" "500 g"
- .IG "2" "large yellow onions,"
- chopped
- .IG "1 lb" "kidney beans" "500 g"
- .IG "\(12 lb" "tomato paste" "250 g"
- .IG "6 oz" "water" "200 ml"
- .IG "3" "cloves garlic" "3\-4"
- (or more to taste)
- .IG "1" "bay leaf"
- .IG "1 glub" "ketchup" "30 ml"
- .IG "1 Tbsp" "chili powder" "15 ml"
- (or more to taste)
- .PH
- .SK 1
- Brown the meat and onions, separately if desired.
- .SK 2
- In a large, heavy pot, combine the meat and onions,
- and the other ingredients except the chili powder.
- .SK 3
- Simmer
- .I "at least"
- one hour.
- Six or more hours is better.
- .SK 4
- Stir in the chili powder.
- .NX
- I usually use more garlic\(emthe cloves can be left whole,
- and will become soft and mildly flavored by simmering.
- .PP
- The flavor is best if the chili sits for a day before being served.
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 15 minutes preparation, 1 to 6 hours cooking.
- .I Precision:
- approximate measurement OK.
- .WR
- Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
- {ucbvax,decvax}!mtxinu!ed
-