Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site tektronix.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!harvard!godot!mit-eddie!genrad!decvax!tektronix!gregt From: gregt@tektronix.UUCP (Greg Thomas) Newsgroups: net.cooks Subject: Re: How do YOU cook chili? Message-ID: <3806@tektronix.UUCP> Date: Wed, 10-Oct-84 12:56:17 EDT Article-I.D.: tektroni.3806 Posted: Wed Oct 10 12:56:17 1984 Date-Received: Sat, 13-Oct-84 01:20:03 EDT References: <213@mhuxh.UUCP> Organization: Tektronix, Beaverton OR Lines: 24 [ Two of my chili secrets revealed below ] I find that the *key* to superior chili is the spice, cumin. You can make hot chili lots of ways, but you'll never achieve a real "Mexican" taste until you add cumin. Cumin is that special ingredient common to many Mexican dishes; the least common denominator, if you will. I like kidney beans in my chili, not pinto beans. I find that adding beans is an economical way to stretch the recipe, and besides, I like the taste. I also use half stewing beef (browned in olive oil) and half ground beef. I always serve my chili with corn tortillas with melted cheddar cheese on top, and a tall glass of suds (Anchor Steam, preferably). Maybe I'll post my never-before-written-down recipe for "Meltdown Chili" in the next few days. Just maybe. Greg Thomas Tektronix, Inc., Beaverton, Oregon uucp: {ucbvax,decvax,pur-ee,cbosg,ihnss,ihnp4,allegra}!tektronix!gregt CSnet: gregt@tek ARPAnet: gregt.tek@csnet-relay