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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

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