INGREDIENTS

INSTRUCTIONS

Combine the beef base, tomato juice, chopped veggies, cocoa and 4
tespoons of powdered garlic in a dutch oven over a low (simmer) flame.
Divide the hamburger into three more-or-less equal batches and brown
it in a separate skillet. Add 1 teaspoon per batch of chilli powder.
When browned and crumbled drain excess fat and add to dutch oven.
Repeat until all ground beef is in the chilli pot. Add the black
pepper to the chilli pot.
Stir in 1 tablespoon per pound of meat of the chilli powder (5 Tb for
this batch). Cover pot and let simmer, stirring once in a while. When
the onions and peppers are cooked (about 1 1/2 hr) taste the pot. You
will probably find that you'll need to add the remaining tablespoon
of garlic powder and the teaspoon of ground cumin. You may also want
to add an additional tablespoon of chilli powder at this time. Trust
me on the garlic and cumin. It adds the final kick. Neysa tasted
before and after and could not believe how much difference it made.
Simmer for an additional 10 to 15 minutes and serve.
For those desiring a hotter product add cayenne until your lips turn
numb and your sinuses drain if you like. I made this batch extra-mild
in deference to picnic attendees who don't handle heat real well.
Sadly, Maya Houston thought it was still too hot after she tasted a
spoonful. &^( Format and receipe by Dave Drum - 18 August 98 FROM:
Uncle Dirty Dave's Kitchen
Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@cityscape.net> on
Apr 12, 1999

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