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