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From: bch@mcnc.UUCP (Byron Howes)
Newsgroups: net.cooks
Subject: Re: How do YOU cook chili?
Message-ID: <2294@mcnc.UUCP>
Date: Sat, 13-Oct-84 21:28:27 EDT
Article-I.D.: mcnc.2294
Posted: Sat Oct 13 21:28:27 1984
Date-Received: Tue, 16-Oct-84 03:11:45 EDT
References: <213@mhuxh.UUCP> 
Reply-To: bch@mcnc.UUCP (Byron Howes)
Organization: North Carolina Educational Computing Service
Lines: 24
Summary: 

I agree with Greg Thomas that enthusiastic addition of cumin is critical
to good chili.  Cumin adds a 'savory' quality not obtainable through any
other Mexican spice.  It is, of course, one of the components of chili
powder.

Speaking of which...I find most available chili powders to be entirely
too bland for the kind of Chili I like to make.  Judicious addition of
red (not cayenne) pepper is also well advised.  

Only uncivilized people make chili with ground beef.  A combination of
beef and pork, shredded, is preferred unless you have dietary restric-
tions against pork.  Soup bone, with plenty of marrow, is also critical
to getting a full-tasting chili.  Cooking time is at least 3 hours,
preferably more.

Finally, do not, under any circumstances, defat the chili until you are
ready to eat it.  Ideal chili should be somewhat greasy, though not
overly so.  Best results are obtained by a defatting brush just prior
to ladling it out (yum!)

-- 

						Byron C. Howes
				          {decvax|akgua}!mcnc!ecsvax!bch