From: utzoo!decvax!harpo!eagle!mhuxt!mhuxa!mhb5c!nlm
Newsgroups: net.cooks
Title: chili
Article-I.D.: mhb5c.368
Posted: Mon Jun 28 14:57:25 1982
Received: Tue Jun 29 08:46:28 1982


this is my favorite chili recipe.  it's a combination of a
"county mounty chili" recipe from a newspaper article about
a texas chili contest and a recipe i got from dan moore & lauren douglas.



6 lbs rump roast, trimmed & cubed
2 white onions
2 seeded jalapeno peppers
2 cloves garlic, pressed or chopped fine
1 8-oz can tomato sauce
5 Tbsp ground cumin
8 Tbsp chili powder
4 Tbsp paprika
1 Tbsp sage
1 Tbsp ground oregano
1 Tbsp black pepper
1 Tbsp celery salt
1 Tbsp celery seed
12 oz beer
2 Tbsp masa flour




	Mix all the spices in a large bowl; add beer a little at a time
to form a thick paste.
	Sear the meat in a heavy skillet in small batches over fairly high
flame.  It it's lean, add a little oil or butter.  It's better if you don't
let moisture accumulate in the skilet, which will happen if you do large
batches of meat at once or use too low a flame.  Just cook 'til grey
on the outside; no need to cook thru.  As the meat is seared, transfer
to large pot.
	Saute onion and garlic; add to meat.
	Add spice paste, peppers, and tomato sauce.
	Bring to a boil and simmer, covered, for an hour or three or . . . 
add more beer if it becomes dry.
	About 15 minutes before serving, mix 2 tablespoons of masa flour
with a very little warm water to form a thick smooth paste.
Stir into the chili & cook for ~15 minutes.
	
	My personal preference is to cook as above and then let it age
in the refrigerator for a few days.  It's best on about the 3rd
or 4th day.

				nancy mintz
				mhb5c!nlm