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1993-01-18
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Newsgroups: rec.food.recipes
Distribution: world
From: userGJD@mts.ucs.UAlberta.CA (Greg DeGreef)
Date: Mon, 11 Nov 91 00:02:44 GMT
Subject: MEAT: Greg's World's Best Chili
Summary: orig. subject: GREG'S WORLD'S BEST CHILI
Archive-Name: recipes/meat/gregs-chili
Keywords: recipe meat gregs chili
Followup-To: rec.food.cooking
Organization: MTS Univ of Alberta
Approved: aem@mthvax.cs.miami.edu
This a compilation of many of the chili recipes that I have pulled off
the net so I thought it only fair that I send it back from whence it came.
GREG'S WORLD'S BEST CHILI
All 'measurements' are approximate.
DO NOT ATTEMPT TO MEASURE ANYTHING OR YOU WILL BE DOOMED TO CERTAIN FAILURE!
Ingredients:
1 lb beef (ground or stew)
" pork ""
" lamb ""
1 bag dried kidney beans
1 " " pinto "
2 or 3 large onions }
2 cloves elephant garlic }
2 green peppers } CHOPPED into PiEcEs
10 or 12 jalapeno peppers }
1 bunch celery }
1 bunch of fresh cilantro }
2 or 3 tbsp. minced garlic
2 cans whole tomatoes(16oz) (or fresh if you're ambitious)
1 large can of tomatoe paste
1 large can of tomatoe sauce
1 can of Carling Black Label, Pilsener or some other shitty beer
2 cups cheap red wine
2 cups cheap white wine
3 or 4 ounces whiskey (Five Star or something)
salt
white pepper
black pepper
paprika
cayenne pepper
chili powder
cumin
coriander
cinnamon
brown sugar
chocolate syrup
1 or 2 tbsp. fine ground dark coffee beans
1. 24-48 hours ahead of time start soaking the beans in water, four
parts water to one part beans should do the trick, just make sure the
beans are covered (with water, stupid)
2. Have a beer. (or 2)
3. Put the beans, tomatoes, tomatoe sauce, vegetables, garlic, beer,
wines and whiskey into a large pot and turn heat on low.
4. Make sure you have a glass of each of the wines and some of the
whiskey to make sure it hasn't spoiled since you bought it.
5. Have a beer.
6. Brown the meat in a large frying pan and drain off fat.
7. Pour some beer on the meat and cook it dry.
8. Add the meat to the large pot.
9. Open another beer since most of it got poured on the meat.
10. Add the spices to the pot in whatever proportions seem right at the time.
11. If the chili seems too thick, open another beer and dump some in.
(you've probably had enough by now anyway)
12. Let the mixture cook away for two hours or so on low, stirring and
tasting occasionally.
13. If the chili does not seem hot enough, now is the time to fix that,
use Tabasco, Louisana or the like.
14. Add the can of tomato paste to thicken things up a bit as you've
probably added too much beer by this time.
15. Put the chocolate syrup and the coffee in now and taste again after
stirring well.
16. Simmer for another hour or so while you go to the vendors for more beer.
17. This is best eaten with fresh cheese bread and beer.
*NOTE* It is *essential* that you indulge in the beverages suggested in
the text to avoid being too conservative with the herbs and spices.
**NOTE** If you have a mortar and pestle, use whole spices and pound
them just before adding, it really makes a big difference.
Greg J. DeGreef
userGJD@mts.ucs.UAlberta.CA