Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site mcnc.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!mcnc!bch 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