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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Brown the meat and onions, separately if desired. In a large, heavy pot,
combine the meat and onions, and the other ingredients except the chili
powder. Simmer at least one hour. Six or more hours is better. Stir in
the chili powder.
NOTES:
* 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. Yield: Serves 4-5.
* 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
: Copyright (C) 1986 USENET Community Trust
| Ingredients:
1 Pound(s) Yellow onions, chopped
1 Pound(s) Chili sauce
1/2 Pound(s) Beef chuck,coarse grind
6 Ounce(s) Green chiles,whole
3 Garlic cloves (or more, to taste)
1 Bay leaf
1 Tablespoon(s) Chili powder (or more to taste) |
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